I was 25 when I realized I my goal was to be a skilled and professional chef. I fell in a New York kitchen by accident, and then realized the passion and time people dedicated to this art. Every day I feel like there’s more to learn and do, the beauty of real cooking is you never stop learning.
I love what I do and I have a great time doing it. I enjoy feeding and entertaining people. HELL’ S KITCHEN is the perfect venue for these 2 traits.
Being in HELL’S KITCHEN on the first day and not knowing what to expect from one another was fun and unforgettable.
Never give up and give it your best. The world keeps moving even if you’re not.
Slow roasts, braises and confit's; there is just something about combining a variety of aromatics, vegetables, proteins and other magnificent ingredients, bringing them together in a way where they come out in every bite, absorbing them through all 5 senses.
I’m always positive and I keep pushing forward no matter how deep in the weeds I am. I keep moving and try to find that fluidity in the dance of cooking that makes it all make sense. There is a harmony in all that clinging and banging of pots and pans.
Go to the best place that will take you, even if it’s as a dishwasher. Don’t be in any rush to get to the top. Solidify the settlements of your cooking career so you will be a strong and humane chef. Copy the best from everyone you cook with and leave the rest.