A: My culinary background started at the Culinary School at Kendall College. There I earned a bachelor’s degree in hospitality management. 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 provides food services to local private colleges and Fortune 500 corporations.
A: Delicious Food, great lake views, and being the only restaurant on the water.
A: Vegetable Risotto. I love how a couple of simple ingredients can be turned into something magical.
A: Have fun and be okay with letting the dish evolve.
A: Always use the freshest ingredients possible.