I graduated Le Cordon Bleu in 2012. I started my career under one of Danielle Bouley’s disciples in a French brasserie in Minnesota. Afterwards I spent a brief time in New York city, learning in kitchens such as Gramercy Tavern under Chef Michael Anthony. Five years ago, I moved to Florida began my journey with Starr restaurants. After a few...
I graduated Le Cordon Bleu in 2012. I started my career under one of Danielle Bouley’s disciples in a French brasserie in Minnesota. Afterwards I spent a brief time in New York city, learning in kitchens such as Gramercy Tavern under Chef Michael Anthony. Five years ago, I moved to Florida began my journey with Starr restaurants. After a few years managing Steak 954 I made it to the helm of the restaurant as the executive chef. In my off time I enjoy scuba diving.
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