For over 30 years, I have dedicated my life to the culinary arts. Working my way through the kitchens of Los Angeles’ finest chefs, I honed my craft and learned from the city’s top restaurants and culinary masters.
“Back in the beginning, kitchens, chefs, and the general culture of the foodservice industry was very different from today’s ‘top chefs” and other food celebrities. They just didn’t exist.”
I started as a commis at the Beverly Hills hotel. Chopping onions, potatoes, garlic and building the callouses along the way. I would eat up information from every corner of the immense kitchen. THAT was my chef school.
For the next 10 years, I went from kitchen to kitchen, chef to chef, learning. Every chef had something to teach…something to give and I thrived on that schooling like a sponge. I read every book I could get my hands on. I watched every show on TV that featured chefs. There was no food network back then but PBS and other networks aired cooking shows that I would watch diligently. But there were always the chefs and the hands on experience that was paramount to my learning. I fast learned that cooking was in my DNA and I immersed myself in my art…my craft.
I was fortunate enough to have the opportunity to travel all over the United States to work for great chefs in many great cities. New York, Maryland, Florida, New Mexico and Los Angeles for some of the premier chefs in the country. Joaquin Splichal, Mary Sue Milikin, Susan Feniger, and Jean Louis Pallidin.
When I was ready to take on my own kitchen, I did so with gusto and gave it everything I had.
For the past 20 years I have a proven track record of success in running great kitchens, owning and operating acclaimed restaurants, teaching a new generation of chefs and, all the while, learning and keeping myself in tune with current culinary trends.
Anyone who knows me, has worked with me, or has dined in my restaurants, can tell you that I have an unwavering demand for excellence, a commitment to the highest quality and my relentless pursuit of perfection.
Career aside, the greatest achievement and the greatest love in my life is for my two sons. Without whom, none of this would have any meaning or reason. They are the basis of my passion for life, food and family.
- Next s