Chef & Co-Owner of Cassis & Birch, Culinary Director at Stone Bank Farm

I knew this profession was for me when I was in high school. A group of the students in my class, the “cool kids” I didn’t really know, came to the restaurant that I worked at for dinner before prom. They asked if I was working, and I walked out to the dining room to speak with them. It made them feel special, and it gave me something that I knew could be mine for the rest of my life.

I had the honor to work with Frank Stitt for four years and Mike Anthony for another four years before venturing into owning restaurants. Spending that much time with them allowed their qualities to influence me.

Working at Gramercy Tavern was very impactful to my career. I learned a great foundation working for Frank Stitt, but taking that and working at Gramercy Tavern showed me how to be thoughtful in everything you do.

Positive changes can come from adversity. Coming out of the pandemic, we moved from NYC to Milwaukee with a newborn and no job. Our lives changed completely, but Birch was born from it.

Part of my self-care includes cooking just for joy, not for work, like making pasta with my son or grilling with friends. Relaxing with my family at home with a great bottle of wine keeps me grounded.

Some podcasts I listen to are "Chef’s PSA," "Andrew Talks To Chefs," and "Joiners."

For team inspiration, we bring in guest chefs, talk about the reasoning for certain culinary choices, and keep the team looped in on the bigger picture. Also, we celebrate wins, push each other to grow, and keep the culture strong. This work is hard, but we make it meaningful and fun.

I find inspiration in markets, music, wine, and conversations. A walk with my son, a smell in the air, or an old recipe I haven’t made in years sparks creativity. Inspiration lives in everyday moments.

Communication and emotional intelligence are vital in leading a restaurant. You need to know how to cook, of course, but also how to read a room, listen, and lead with empathy.

Becoming a dad shifted how I saw leadership and work-life balance. It made me want to build spaces that support not just great food, but sustainable, healthy careers.

When hiring, I look for curiosity, care, and a willingness to grow. I'm looking for people who are seeking more than just a job, individuals who want to be part of a team, ask questions, and treat everyone with respect.

Diversity brings depth. The more backgrounds, cultures, and perspectives at the table, the better the food, the ideas, and the energy. Our kitchen is stronger because it reflects real life.

People in this industry, like cooks, farmers, servers, and dishwashers, inspire me every day. Whether it’s comfort, joy, nostalgia, or surprise. Lately, I've also found inspiration watching NBA teams.

I continue to educate myself through travel, reading, tasting, and talking to other chefs and producers. I treat every service and every plate as a chance to learn something new.

I can't live without a great team. Without them, nothing else works.

Some advice that has stuck with me is “Make it delicious and the rest will follow.” It sounds simple, but it serves as a reminder not to overcomplicate things. When your intention is clear and the food has soul, people feel it.