ABOUT

Chef. Outdoorsman. Bowhunter.

20+ years in the kitchen. Fine dining. 

Italian heritage, southern expertise. 

My aim is plain: to respect what nature provides through thoughtful enhancement. 

Artistry without pretension.

Often times, our fondest memories of food are connected to a place, person, or feeling. Rarely do they spawn from an expensive menu dotted with micro portions, or a sterile dining room. What's more common is the craving that stems from the thought of grandma's bolognese or warm dumplings, or pie from that hole-in-the-wall pizza joint you know and love.

Nourishment is more than an impressive ingredient list. It is our most primal need, and it's deeper than an aesthetic photo. 

Lesser known is the fact that cooking originated as a blue-collar industry. This is something I've always admired and embodied in my professional approach. Paying homage to tradition is important to me. 

Put simply; to invite the sensorial experience that should always accompany a good meal: that's the goal.