I got my start in the restaurant industry at 18 as a busboy at a popular local restaurant while I was a freshman at the University of Hartford. I worked weekends and summers, learning as much as I could, and eventually moved into the kitchen where I gained experience in both front- and back-of-house roles. Along the way, I had the opportunity to work under a chef who became a great mentor. I learned a tremendous amount from him, eventually stepped into his role, and later opened my own restaurant with a business partner and family friends.

After 14 years, I decided it was time for a change and sold my share of the restaurant to my partner. I planned to take some time off, but I quickly realized I wasn't built to slow down. I picked up a few shifts at Bricco in Glastonbury, which led to becoming sous chef and eventually executive chef. From there, I accepted an opportunity at Viron Rondo, where I spent nearly four years. Throughout that time, I stayed in touch with the team at DORO, and when the opportunity to join CasaDoro came along, it felt like the right fit. I've now been at CasaDoro for over a year and continue to enjoy being part of the team.