Native to Western Massachusetts, surrounded by local dairies and small organic farms, my family has always had a passion for good food. My mother was the butcher, baker, and cook of the family and I was her sous. And although she never cooked professionally, she always dreamed of the possibility. I started my professional career in food service washing dishes at the local mom and pop family diner, later serving then cooking breakfast and lunch. I took those skills and passion for the restaurant business to Martha's Vineyard, serving at the famous Black Dog Restaurant by day and cooking at a Seafood restaurant on the Harbor by night. In the off season, I would return to Western Mass to pick up Catering gigs and work the restaurant scene in the Five College Area. Wanting to return to school, I was encouraged to join the culinary team at the University of Massachusetts at Amherst. At UMass, I worked in Retail and Catering while earning my BA in Hospitality and Tourism Management with a concentration on Food Service. After graduating I decided to pursue a long time dream to go to Culinary School and was accepted into the exclusive ACAP program at the Culinary Institute of America in Napa Valley, CA. There I was able to work with world class chefs and instructors which helped fine tune the skills I had learned in the field. After California, my wife and I decided to move to her home town of Athens, GA to raise a family. Here I have worked as a Catering Chef and as an Executive Chef of a gastropub start-up before coming back to the world of College Dining. I have since found my home here at the University of Georgia as the Managing Chef of the Commissary Kitchen and Catering since March of 2016.
Chef at Retail Operations