MEET THE MASTERFUL HANDS BEHIND THESE CREATIONS
His taste for good food started as a child, with the delights created in his grandmother’s kitchen. At 17, he began working in the kitchen of a restaurant and a couple of year’s later his formal education in the Culinary Arts began at UVM-Glion. His experience has helped him develop a modern and progressive cuisine, using organic, local and fresh ingredients. His career has evolved at a variety of prestigious restaurants of haute cuisine throughout the country.