I was born and raised in Rochester, New York, and I’ve always been drawn to things that allowed me to create. Growing up that was music. I spent time playing guitar, drums, piano, and anything else I could get my hands on. I always loved the idea that something you create, whether it’s music or food, could make people stop for a moment and feel something.

When I wasn’t doing that, I was usually fishing with my dad. Looking back, I probably learned more from those days than I realized at the time. Patience, paying attention to details, enjoying the process, and understanding that sometimes the small things matter the most. Those lessons have carried into the kitchen and into the way I approach leadership today.

My career started with the United States Army Reserves, where I learned discipline, accountability, and how to perform under pressure. From there I attended The Culinary Institute of America, where I had the opportunity to learn from incredible chefs and be exposed to different cuisines, techniques, and ways of thinking. That combination of structure and creativity shaped the foundation of who I am as a chef.

I later joined Oak Hill Country Club, where I worked my way through different stations and eventually into leadership roles. It was an environment that demanded consistency, adaptability, and attention to detail while executing high volume service, large events, and major tournaments. It was also where I really started to understand what it means to lead a team.

Currently, I serve as Executive Chef at Penfield Country Club, where I oversee a multi outlet operation including à la carte dining, banquet events, and seasonal outlets. Beyond cooking, I’ve focused heavily on building systems, developing teams, improving operations, and creating experiences that members genuinely look forward to. Through themed dinners, wine events, seasonal menus, and everyday service, my goal has been to bring energy and excitement back into the dining program.

Today, I take the most pride in mentoring young cooks and leading by example. Whether it's a 300 person event, a member dinner, or a simple plate coming off the line on a Friday night, I believe food is about more than what’s on the plate. Food has a way of bringing people together, creating memories, and making people feel something, and that’s what continues to drive me every day.