“What keeps me pushing everyday to succeed, in this business, is the fear of not being good enough. I always try to be better than the day before. If not, what would be the point of working in such a hard industry? To me, this is one of the most beautiful arts out there. Every season brings different colors, emotions, feelings and, most importantly, flavors. I push myself every day because I want to learn as much technique as possible so that, one day, I will be able to take all of these things and put it on a canvas, or my plate, and start to create my own art.„
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Inspirational Career Timelines
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Chef and Owner
CITY GRIT Hospitality Group, CITY GRIT, Birds & Bubbles, Rise Gourmet Goods & Bakeshop
Executive Chef, Proprietor and Farmer
Mercantile dining & provision, Fruition Restaurant and Fruition Farms Dairy & Creamery
Chef / Partner
Lineage Restaurant, Island Creek Oyster Bar, Row 34 Fort Point, Row 34 Portsmouth
Professor of Culinary Arts and Food Science
Drexel University, Center for Hospitality and Sport Management
Master Sommelier, Director of Wine and Restaurant Operations
Union Square Hospitality Group