Ecelectic, fresh, sustainable. I love pairing wine and beer and , exceptional with seafood and creating a unique food experience. I aim to satisfy not only physicaly hut mentally through food. Never heavy, but always satisfying.
19 years of culinary experience from local pubs to five star white tablecloth restaurants. Most recently chef of a top VT farm to table restaurant, built a restaurant with a VT craft brewery and now the executive chef at a boutique restaurant in Stowe.