I was born and raised in New Jersey with my 12 brothers and sisters. With a big family comes the little opportunity to eat as much as you want, so in order to get the first and best taste, I started to help my mom with the cooking. That's where it all started.
Cooking didn't become serious until I moved to Madison in 2004. I met my wife a year later and to impress her on a date, I cooked an elaborate dinner for her and one of her roommates. They enjoyed it so much that it inspired me to do more with my cooking.
Meeting my wife that year led me to come across a Marriott worker who told me to apply to the Marriott. I worked at Marriott from the summer of 2006 to the spring of 2011. I started off as a Line Cook and worked my way up to the Lead Cook and eventually, Sous Chef. During those years, I've learned a lot about cooking and have been able to be creative with dishes.
My 29th birthday was a special moment. I went to Jersey to visit the fam where I received a phone call from Coachman's Golf Resort asking if I'd be interested in interviewing for the Executive Chef job. And now I've been there since Easter of 2011. Best part of being there is that I've been able to create my own dishes and decide what to put on the menus.
I am proud to say that through my hard work and dedication, I have moved up from Line Cook to Lead Cook to Sous Chef to Executive Chef. Becoming Executive Chef has been one of my goals and I cannot believe that I achieved that goal without going to Culinary School. Anything is possible if you set your
mind to it!
I now have a kid on the way, due November 4th, 2013, and I can't wait to expose my kid to the various tastes of food. I've always enjoyed cooking for my wife and I know I will for my kid as well.
