Q: What is your culinary training background and how did that lead you to the Lake Geneva area?
My culinary background started when I was younger when my parents won a raffle for a cooking experience in a local pizza shop. During that experience, I fell deeply in love with everything cooking and the professional aspect of the kitchen. When I turned 15, I started working in that kitchen. I have worked in both fast-paced corporate kitchens and local family-owned scratch kitchens. I went to McHenry County College for Culinary and Pastry Arts. I started a scratch cottage home bakery out of my parents' house to help through college and get my name out in the community. The Abbey Resort gave me an opportunity of a lifetime and accepted me as their Sous Chef. In the past year, I have learned more than I could have ever imagined and met many great people, staff, and friends.
Q: Who has been your biggest culinary inspiration and why?
My parents have been a huge inspiration for me along my journey. Growing up, we always watched cooking shows on TV together and always talked about our love for food. They have always been a huge support to me and always pushing me to greatness.
Q: What is your restaurant best known for?
Friday Fish Fry! Being a local restaurant in the Lake Geneva area and on the water we have a huge local following. We strive to be the best around!
Q: What is your favorite dish to cook and why?
Fish! Fish is a common ground for anything cooking. You can get as creative as you like and there is always a type of fish to match the flavor profile you are developing!
Q: What is your process when developing a new dish?
Trial and error. Tasting is a huge part in developing a new dish. When I create a new dish, I go around the kitchen and get ideas for anything we have extra or any new ingredients we are trying out. I try to pull in seasonal aspects when developing a flavor profile and incorporate fruits and vegetables that are unique and are in season.
Q: Do you have any tips or tricks for those looking to elevate their dishes at home?
Salt, pepper, and butter! These are key ingredients to a professional kitchen that most at home cookbooks and recipes won't tell you to add enough of. Always taste your dish!