I would like to introduce my self and my passion for working in the restaurant/service industry. I started when I was 14 working in the restaurant industry in Sterling Heights, MI. Here I learned the basic of prep from scratch made soups, pastas, sauces, and mostly the early morning preparation to get the restaurant started. I learned all the skills as a great line cook from working all positions: 1st – 3rd prep, pantry, saute, fry, broiler, and expediter. I worked there for a couple years and then moved to Harrison Township MI. I had received a job at a restaurant named ‘Fishbones’. They were located on the water of Lake St. Clair and specialized in fresh seafood, steaks and a New Orleans style of food. During that time I graduated with an Degree in Business Management from Baker College. After a couple years I switched jobs and moved into learning about fresh cut fish, steaks, and all types of seafood working for a multi-unit steak house.
I next wanted to take my passion to the next level, so I moved into a Executive Chef Position for a multi-unit sports bar in the metro Detroit area. Within this company I have done several live T.V. segments with Detroit’s Channel 2 and Fox’s Cooking School. Here is the most recent segment: http://www.fox2detroit.com/good-day/cooking-school-sponsored-by-andiamo/88402005-story. Also organized and catered hundreds of events from: elegant weddings, large corporate events, baby showers, sports events, graduations, backyard barbecues, wine dinners, beer dinner, pig roasts, candy bar tables, huge offsite festivals where we served over 50,000 and even rustic appetizers tables: where I prepared smoked salmon cucumber cups, watermelon lollipops, shrimp cocktail shooters, bacon cheese burger briolis, and a grass garden of fruit cocktail skewers.
Restaurants / Concepts need to be new, fresh and need an operator that has passion and love for the hard work. I know that this is where my heart and soul rest; I love to put the work in and see it go from start to finish. Pleasing people from setting the right ambiance to creating the art of great food and drinks is very rewarding and has been my life’s work.
I look forward to meeting you,