For most of my childhood through my career now I have trained on classical dishes that are most difficult to adhere to. From basic eclectic American fare to Italian fare. From complex international dishes learned throughout Catalonia, Spain to basic tapas found throughout the Andalusia regions. My culinary technique and the ability to improvise with the simplest ingredients to the most decadent and rare ingredients is what sets me apart from most chefs over the span of the world.
Since I was a kid growing up on Long Island, NY I have had one vision... that is to bring my family together and share love and happiness over delicious weekend culinary engagements. I opened a boutique catering service supplying families with quality food and memorable experiences. Everything from passed hors d'oeuvres to classic fine-dining sit down meals ranging from a single course to 7 course amuses. Later on, I classically trained with many chefs (Michelin star at that) throughout New York, the Washington DC metropolitan area and in many regions throughout Spain. Throughout the years these experiences have given me a talent second to none. Most recently I have opened an eclectic American restaurant in Rota, Spain with a lifelong friend called Brixton. Furthermore I would love the opportunity to share my culinary techniques and excitement for the Culinary Arts with those who share the same passion that I have.