Some of my earliest and fondest memories are from alongside my Bubbie's stove, always asking, "How do you make that?" or "What's for Dinner?" She would usually laugh and say nothing - there was no time to cook.

In high school it was more important to me than earning my varsity letter. In fact, I was the first to earn the Vocational Student of the Year award outside of the wood shop and auto shop classes. Upon graduating, I went to the Culinary Institute of America - the #1 Culinary School in the country.

I worked alongside many talented and well-known chefs both at school and here in Metro Detroit. My culinary career began at Jacques Petite Jardin where I helped transform it into Jacques Seafood. Home of more weddings, sweet sixteens and anniversary parties than you can shake a whisk at, it was also voted Metro Detroit's most romantic dining room. I then went to The Meeting Place and was there for its transition into Treats, a small plates concept during the grazing era of the 1980's. Next was Bernardi's, a small 80-seat restaurant that had me at 100 hours a week. I loved the quaint atmosphere where I touched every dish and made them just perfect. Afterwards to further enrich my career, I took a position at the high-paced, high-volume Norman's Eton Street Station where I learned to cook great food quickly.

After my experience at Eton Street Station, I decided to go to the front of the house and manage dining rooms for the Matt Prentice Restaurant Group, where I welcomed guests into my dining room serving up good food prepared to their liking. Now, I want to do the same for you in the comfort of your own home.

Want to learn more? Contact me!