Can you tell us a little about your journey as a chef?
I started working the buffet and as a dishwasher at Eat ‘n Park when I was 16, and then progressively
Who were some of your mentors?
I consider many people mentors, from owners to fellow chefs to dishwashers. Every person I have worked with or for is someone that I have learned something from, whether it be something as basic as a cleaning habit, how to add something different to a dish to bring flavors together, or just talking business strategies. Everyone has some sort of knowledge to pass on to the next person, and I welcome (and encourage) that sharing with my entire staff.
Now you find yourself at the Sewickley Hotel, how did this come about?
Craigslist, actually! I replied to an ad from Craigslist, and talked extensively with the owner about what he wanted, and what I was looking for, and we decided it was a good fit for both of us. I came aboard and haven’t looked back!
Can you tell us about what your plans are?
Eventually, I’d like to open my own place, but probably not in Pittsburgh, I want to fly south to the eastern Tennessee and Asheville area. In the meantime, I will perfect my craft and make fresh, local, great tasting food. I want to put a new, modern twist on the classics here at the Hotel, and bring a rustic gastropub feel to our future with food that is fun and creative but still has an upscale appeal to it. We have a broad demographic here in town, so I will create food that “wows” everyone equally.
What are you likely to be found doing on your day off? When I’m not working you will find me outside
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