Being the son of an Italian American & a Southeast Asian, I grew up with great love for food. Both cultures treat food with much gusto & respect. Cooking has been a central part of how I interact with the world, nurture loved ones & myself.

Heart to Table is my cooking/lifestyle philosophy. It's about getting involved being passionate about all aspects of meal. I am an avid gardener & when I am not using produce from my own garden, I'm normally sourcing it directly from local farmers at the market. I believe in honest, whole, seasonal foods. I prefer to source protein from farmers as well & use as much of the animal as feasible. Supporting regenerative farming practices on both food and beverage.

I have spent the last 12 years in the restaurant industry with an emphasis on Front of House service & operations. I have kept myself very involved with Back of House production & development over the years, as I have developed & operated cocktail programs for many well respected local restaurants. I am out of the hustle & bustle of bar life and looking to furthering my love for creation & menu development that I have honed on both sides of the industry.