Q. What is your culinary training background and how did that lead you to the Lake Geneva area?
I have worked in many aspects of the hospitality industry as a sous chef, executive chef, server, bartender, Hospitality consultant, and restaurateur. I am fortunate enough to work and learn from some great chefs and companies including: Lettuce Entertain You-Avanzare, Le Vichyssois, Hospitality Works, O’Grady’s Brewery, Charlie Trotters and Carlos Restaurant. I love the Geneva Lakes area and have spent a large part of my culinary career working to make Lake Geneva a dining experience destination. I have worked in many aspects of the industry from bar, fast casual, club, and fine dining. As a chef/restaurateur, I created Lake Geneva’s only AAA 4 diamond restaurant. I have spent the last ten years working as the General Manager for the Bon Appetit Management Company, which provided food services to local private colleges and Fortune 500 corporations.
Q. Who has been your biggest culinary inspiration and why?
My biggest culinary inspiration would be all the chefs who have paved the way before me. Some are giants in the culinary world and some are station chefs who taught me so much. They were all great teachers and had a passion for taking care of people.
Q. What is your restaurant best known for?
The Lake life vibes!
Q. What is your favorite dish to cook and why?
Its not necessarily one dish. . . however, I love creating any vegetable dish. Vegetables are so interesting and versatile.
Q. What is your process when developing a new dish?
I try and do research on the item. It is very important to understand the why, where, and how a dish came to fruition.
Q. Do you have any tips or tricks for those looking to elevate their dishes at home?
Cooking is all about Method and technique