If I were a vegetable I’d be a potato.

Growing up in Milwaukee, WI as part of an Italian-American family had to be the only reason I became a chef. Every family get-together was, and still is centered around food: the different cheese someone insists you to try or the new sauce attempted for the roasted pork this year. It’s our love language and our favorite way to come together and truly invest in each other’s lives.

So, long story short I decided to postpone going to college for illustration and continue working my way up at the finest restaurants I could. After over 15 years of professional experience, I’m beyond grateful for the decision.

I have been the Executive Chef in both savory and pastry departments at some of Austin’s best spots including The Brewer’s Table, Dai Due, Olive and June and Apis to name a few. While specializing in Italian/Central European cuisine, I am constantly looking to other cultures for new techniques and flavors, namely Japan, Southeast Asia and Mexico.

My approach to food is to determine what I love most about a particular ingredient or dish and find as many ways to highlight those attributes that I can. I am a disciplined, well-organized individual who finds the best way to adapt to any and all situations. An understated workhorse who might pleasantly surprise you with a pinch of salt.
“A starchy, plant tuber native to the Americas.”