MY LIFE
My cooking career has taken me around the world like a rock band on tour. And while on tour, as I worked for many great chef icons, I also managed to see and meet many of my musical heroes.
1989 - 1991
I graduated from the Culinary Institute of America.
The Scorpions and Great White Concert
1991 - 1993
New York, Aureole
Lollapalooza Festival, Autographed Pearl Jam Guitar
1993
Porto Cervo, Sardegnia "La Vechia Costa" & "Aqua Marina"
1994
London, UK "L'Escargot"
Eric Clapton at the Royal Albert Hall, The Smashing Pumpkins Concert
1994
Mougin, France "Les Muscadin"
1994
Erbusco, Italy "L'Albereta"
Eric Clapton, Counting Crows Concert
1995 - 1996
Cleveland, Ohio, Giovanni's, Chef Consultant
1996 - 1997
Washington, DC Restaurant Lespinasse
1997 - 2000
San Francisco, Silks at The Mandarin
Met Eddie Vedder, The Rolling Stones Concert, Bridge School Concert, Live at the Filmore. Cooked for Neil Young and Bruce Springsteen
1999
Hong Kong, China The Mandarin Oriental
1999
Taipei, Taiwan Lai Lai Sheraton
2000 - 2002
Milan, Italy Armani/Nobu
Met Eric Clapton, Tool Concert
2002 - 2007
New York, Aureole
Black Crowes, Tool, Pearl Jam Concerts,
Met Crosby, Stills, Nash, Dave Navarro, and Brian Wilson
2007
Cleveland, Opened Signature Restaurant DANTE
Van Halen Reunion, Police Reunion, Hung out with Todd Rundgren
2010
Opened new DANTE location in Tremont
Concerts: Pearl Jam, "Roger Waters The Wall: Live and Chris Cornell"
MY MENTORS
DESIGNER: GIORGIO ARMANI
Working for Signor Armani was a life changing experience. Armani is about class, simplicity, image and appearance. These are all the same qualities you find in a great chef or restaurant. As a person, he is a visionary, extremely energetic, and a multitasking maniac. He represents the true beauty of Italian living. I will always keep an Armani suit in my closet. Grazie Giorgio
MILAN | ITALY | 2000 - 2002
CHEF & RESTAURATEUR: CHARLIE PALMER
Charlie Palmer has been the biggest influence of my culinary career. I have worked for him off and on for the past 15 years. Aureole was my first and last restaurant experience before I went off on my own. I still refer to him as "Papa Charlie". I go to Charlie with what ever life question or advice I need. Working with Charlie Palmer I learned all my skills and know how of business, managing, hiring, firing, television and of course cooking behind the stove. At Aureole the fundamentals, approach and culinary touch became the basis of my personal cuisine. Thanks Charlie.
NEW YORK | USA | 1991 - 1993 | 2002 - 2007
CHEF & RESTAURATEUR: "NOBU" YUKI MATSUHISA
Working for Nobu truly changed my cuisine. The way food is handled, the presentation, the simple application. The art of sushi I can never depart from. To understand the culture is a challenge; but the teachings of Nobu were fundamental. This is a part of my kitchen that I am always motivated to improve. A typical sushi chef does 7 years of training. So I probably have 12 more years to go. Thanks Nobu San
MILAN | ITALY | 2000 - 2002
CHEF & RESTAURATEUR: GUALTIERO MARCHESI
I was very fortunate to have worked for one of the greatest Italian chefs of our time, Gualtiero Marchesi. That was the only Three Star Michelin restaurant that I have worked in. I grasped a true understanding of the simple approach of the Italian kitchen. One of the best food memories I have from working there is risotto zaffarano. The proper Milanese technique of saffron rice. Grazie Chef
ERBUSCO | ITALY | 2004
