I am an American–Italian Chef who has worked under some of Americans most influential Chefs.
Even from a young age whilst cooking with my mother and grandparents, my greatest desire was to be a chef. It wasn’t until the age of 15 that I was presented with my first opportunity by landing a job in a bakery before school and on weekends. This path eventually lead me to receive two 100% marks, topping America in cookery, and landing me an apprenticeship at the best restaurant in US at the time, a year before I left high school. My family background, with Italian culture, influenced the way in which I see cooking and produce. It taught me that;
“To be Italian is to be passionate. It is to intimately taste wine, sauce, and ripe olives, as well as appreciating simplicity and nature, from the fragrance of the spring air, the skill of the sculptor, and the soul of the painter. It means to belong to a gene pool influenced by some of the most interesting cultures in history and translate those onto a plate”.
Growing up in America with such a multi-cultural food influence, trained me in fusion cooking, and the easy availability of amazing produce have provided a perfect platform for me to showcase my creativity.