This page is for my passion of cooking. After spending 2 1/2 years as a biology major with a chemistry minor, pre-Veterinarian, I decided that it really wasn't what I wanted to do. Instead my love of cooking made me choose to become a Chef. Although it is amazing how much my science background has helped me in my culinary profession. Shortly before attending culinary school at the Hotel Sofitel in Minneapolis, MN, I worked for a freind and French Chef named Louis at Loius Bon Appetit in Crown Point, Indiana. He helped to instill in me the desire for great food. I then attended the Culinary school at the Hotel Sofitel for their 13 month appreticeship program where I learned the basis for French cuisine. The training there was a hands on approach where you learned by doing it. It is here that I recieved my Certificate du Practique a la Cuisine Francaise, it's the french equivilant of a culinary diploma.

After graduation I was hired by the Ritz Carlton in Chicago, it is actually a Four Seasons Hotel, where I spent the next 2 1/2 learning to improve my skills in thier fine dining restaurant "The Dining Room".

After leaving the Ritz Carlton I went to work for the fine dining restaurant in the Adolphus Hotel, "The French Room", in Dallas, Texas. The consulting Chef there was Jean Banchet of the famed "Le Francaise" in Wheeling, IL. While the Adolphus did not have the size of the Ritz it was still a positive move. We got to work with many new items and were given a reasonable amount of Carte Blanche to allow our creativity to take over. Once month Jean Banchet would visit the hotel for a few days and spend a good deal of his time working with us to help improve our skills.

After a little over a year I was offered a Job at "Le Bec Fin" restaurant in Philadelphia, PA. It is here that I would spend the next 6 years learning and refining my skills. This gave me the distinct pleasure of getting to work under Georges Perrier, one of the top Chef's in the country. It is here that I really learned to refine my skills and always strive to be the best. Under Georges' tutilage I kept learning and relearning to take my skills to the next level and never accept that I was at the top, but instead that I could always improve. I still hold this belief to be true. The background of this page is of the Gallette de' Crab that is one of Georges signature dishes and still one of my favorites.

After leaving Le Bec Fin we moved to north eastern PA to live in the country and raise a family. Unfortunately things don't always go as planned and the move just didn't work out.

I'm currently the executive Sous Chef at "The Big Eddy Club" a private club in Columbus, GA. where I still strive to create fine food as well as a memorable dining experience.