Q. What is your culinary training background and how did that lead you to the Lake Geneva area?
I am graduate of Kendall College and have over 25 years of food industry experience I started at Magpies as a consultant in August 2024 and joined the team in a more permanent role shortly after.
Q. Who has been your biggest culinary inspiration and why?
Chefs Don Yamauchi, Doran Payne and Gordon Ramsey have all left very lasting impressions on me, but my inspirations have been a culmination of all my experiences.
Q. What is your restaurant best known for?
I believe Magpies is best known for being a really unique looking local bar that offers great food and drink in a relaxed and friendly setting. Magpies is always looking for fun ways to connect with our guests through events, food and drink specials and just trying to think outside the "barrel" as we say.
Q. What is your favorite dish to cook and why?
Our LG Meats Brat Burger is my favorite thing on our menu because I believe it represents the local market well and because its not something you often see. But personally scallops are my favorite thing to play in the kitchen with.
Q. What is your process when developing a new dish?
I factor in the following things when creating a dish: What will our guests like? What is in season? What represents our area? What is good for the business? I then collaborate with the management team and start trying things in kitchen until its right.
Q. Do you have any tips or tricks for those looking to elevate their dishes at home?
Always allow your meat to rest before serving or cutting into itTry prepping all of your food before cooking it. It helps keep you organized and lets you focus entirely on the cooking process and the learning that comes from that. Never rush food.