I was born and raised in Rochester, New York, and I’ve always been drawn to things that let me create. When I was younger, that meant music; guitar, drums, piano, whatever I could get my hands on. I loved how something you played or cooked could make people feel something. When I wasn’t doing that, I was usually fishing with my dad. Those days taught me patience, focus, and how small moments can mean a lot. Those same lessons have followed me into the kitchen.

I’m an Executive Chef who believes food should tell a story. Over the years, I’ve led teams in fine dining and private club kitchens, developing menus, executing large events, and pushing for excellence in every detail. I want every plate to show care, creativity, and respect for the craft.

My path started in the military, where I learned discipline, structure, and how to perform under pressure. Later, at The Culinary Institute of America, I trained with incredible chefs who opened my eyes to cuisines and techniques from all over the world. That combination of structure and creativity shaped the way I lead and cook today.

At Penfield Country Club, I’ve worked to raise the standard of what club dining can be: fresh, exciting, and consistently excellent. We’ve built something that brings people together through themed dinners, wine pairings, and seasonal menus that evolve with the region and the team behind them.

Before joining Penfield, I worked at Oak Hill Country Club, where I gained valuable experience across multiple stations and event formats. It was an environment that demanded precision and adaptability, and it helped refine my skills and deepen my appreciation for teamwork and consistency in high level operations.

These days, I take pride in leading by example, mentoring young cooks, and creating experiences that go beyond the plate. Whether it’s a 300 person event or an intimate tasting dinner, my goal is the same: to make people feel something through food.