“I began my career in 2002 as a dishwasher, and have had the chance to work in a wide variety of places over the years and in all positions of a restaurant, moving around Outer Banks, New Jersey, Massachusetts, New England and New Hampshire, where I’ve been able to work alongside inspiring chefs who’ve shared all their extensive knowledge with me throughout!

2020 wasn’t bad for me, as it was for a lot of people. The restaurant where I worked didn’t shut down though the first 6 months of the pandemic and I still had a job as a line cook.

Through all the troubling months we lost a lot of help, which cleared the path for me to become the sous chef of this place. Sadly, the economy, the stress and worries during this time put a large toll on me and made my dependence on alcohol bigger. If you don’t know how to control that, it sure can get out of hand really quick.

I’ve been blessed to have a great family and amazing friends who supported me, guided me and specially cared about me which made me step away from that world and focus more on me and my career. 2021 has been a promising year and has brought plenty of obstacles, but now with a clear and sober mind, I’m ready to face them and continue making great food.

Like Anthony Bourdain says, “Cooking is a craft, I like to think, and a good cook is a craftsman.””