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"Upon moving out to Chicago in 1998, he received his culinary training from the Cooking and Hospitality Institute of Chicago. Upon graduating, he became the Pastry Chef at Café Absinthe and then Executive Chef there, as well. His experience from there led him to work at Miramar Bistro in Highwood, IL. He then opened a personal chef/catering company, Savoir Chef, serving North Shore clients. Next, he began working for Levy Restaurants, opening the Harley Davidson Museum Food Service, and then working at the Wisconsin Convention Center. He then made a switch to work with a corporate food service company, Guckenheimer.
Outside of cooking, he enjoys gardening, restoring furniture, and participating in obstacle course races.