Let me introduce myself. I am a 20 year Western Mass Culinary Veteran. I grew up in Chicopee, Massachusetts in the Parish of Aldenville with strong French Canadian Influences. A true blended American with Irish, German, and French Heritage which helped shape my palate and understanding of regional cuisines.  I am an Eagle Scout, A peer mentor, a retreat volunteer, a vegetable gardener. I spend much of my time trying to make people happy. Prior to my culinary career I worked in graphic design, marketing, printing, video and audio production.

I graduated Magna Cum Laude and a Member of the Silver Key Honor Society of Johnson and Wales University in Providence RI. I specializes in bringing native regional cuisine to the table. Combining local ingredients with modern and classical cooking techniques to produce unique dishes with exceptional flavor and value. I founded Currents Restaurant at the Springfield Marriott, Developed The Ranch Golf Clubs Wedding and Dining Venue, was Tapped to Provide Cart Blanch Dinning at TangleWood for the Boston Symphony Patrons and performers, and Owned and Operated Four Main Street, a Hidden Gem of Eclectic cuisine in Huntington. I most recently partnered with Peter Pappas, at Papps Bar and Grill where the sky was the limit on the field and in the air at Barnes Regional Airport in Westfield, MA. Now I’m bringing my unique style and culinary prowess to YOU.