Q: What is your culinary education background and how did that lead you to the Lake Geneva area?
A: I started cooking in high school with the Badger culinary course. From there worked for most resorts in the area and was lucky enough to work for some talented chefs.
Q: What is your restaurant best known for?
A: Ristorante Brissago is best known for its from scratch dishes and upscale dinging.
Q: What is your favorite dish to cook and why?
A: I don't have a favorite dish to cook. My passion is creating dishes, making things that inspire me and teach me at the same time.
Q: What is your process when developing a new dish?
A: The best direction I take when developing a dish is learning the fine details: where it comes from, the taste profiles, and how I am able to make it look appealing.
Q: Do you have any tips or tricks for those looking to elevate their dishes at home?
A: The best advice would be loving the process. Try to make everything perfect. Do your research. Food is something you can never stop learning.
