Director of Operations & Culinary
"I credit my French-Canadian mother as instigating my lifelong passion and love of cooking. From my earliest childhood, I loved the kitchen. In my early twenties, a friend of mine owned a restaurant and I asked him for a job. From the first day, shelling shrimp, I knew it was my calling, my path! That's what lead me to the New England Culinary Institute in Vermont.
I draw inspiration from the artwork I create and through anything visually stimulating. From doodles on cocktail napkins to "classically defined" art (whatever that means). By treating power dinning sessions as the true contact sport it truly is. I'm motivated by driving at frenetic speeds, amazingly loud music, social media, and anything random or completely unusual. I plan my travels based on the foods, cuisines, and restaurants I want to sample and have the curry stains on my passport to back that up. I like to spend time in the kitchens of other chefs, and enjoy being extremely well caffeinated. I love any new idea, even if it seems slightly or completely insane."
- What I want to eat/drink right now: Chicken Tikka Masala…do you have some?
- The love of my life is: My wife, Emily.
- I started cooking when: I was five… you know, French Canadian and hungry.
- What I want to be when I grow up: Guitar player in the Foo Fighters.
- Why I'm a foodie: You know that Thai place in the back of the Churchill Arms Pub in Notting Hill, London? I do, and I'll take you there.