At a restaurant called Fulton’s on the River working fine dining private parties and banquets for up to 1,800 people with just a sous chef and one other cook.
Taste and flavor varies person to person. I just try to read and understand what people I am cooking for want.
My signature dish is not a specific dish that I make over and over. I focus on a protein component and utilize seasonal items on hand to make a dish that is remembered.
One of my biggest triumphs in this industry was earning the respect of one of my most influential chefs, Chris Kuziemko.
My Grandmother was my first and always the biggest cooking inspiration in my life.