My passion for culinary comes from a life-long obsession with food, family, and creating something spectacular with just a few simple ingredients. From a young age I would spend summers with my Nonna, watching and learning from her every move in the garden and kitchen. My Nonna brought endless memories to the table with just her cooking, and I couldn’t wait to follow in her footsteps.
After attending N.A.U for Bachelors in Hotel Restaurant Management and Le Cordon Bleu Scottsdale for Culinary Arts, I had the privilege of studying under Iron Chef Beau MacMillan in Paradise Valley for many years. Using the skills cultivated from my mentor, I ventured out to Southern California, where I would spend the next 13 years managing and operating restaurants along the coast as an Executive Chef.