MY PASSIONS?

MY dogs, my wife, my food, my children, my orchids, rock music, and surfing. But not necessarily in that order.

I guess you could say that the restaurant business is in my blood. My father was a bartender, and invited me to come work with him, on Thanksgiving, as a busboy. From the moment I walked into that kitchen with all the buzz and energy I was hooked.

When I was working as a waiter in Philadelphia with celebrity Chef Jack McDavid, (Jack’s Firehouse) and (Food Network- “Grilling and Chilling”), I was asked to help out in the kitchen. Chef Jack told me that I had a natural talent, and sent me to the world famous Le Bec Fin. In hindsight, culinary school probably would’ve been easier.

I needed a change from the Jersey winters and headed to Ft. Lauderdale. My Father always loved it there. I worked with Chef Anthony Sindaco – currently Chef/Owner of SunFish Grill in Ft. Lauderdale, FL (a Silver Medal Winner at the Culinary Olympics, Germany,1986), as his Executive Sous Chef, for many years.

I was eventually offered a position with celebrity Chef Robin Haas, (one of the original “Mango Gang”), as the Chef de Cuisine of the much anticipated Newly opened Red Square in Miami Beach. What a cultural phenomena that was!

Red Square was awarded one the 10 Best New Restaurant in Esquire magazine in 1998. Chef Haas moved on, and I became the Executive Chef of Red Square, Miami. Then we opened Red Square in Las Vegas. Travel and Leisure named Red Square, Miami one of the best 50 restaurants in 1999. New Times Critics Choice for Best Restaurant Miami Beach.
4 Star Review in the Miami Herald. And featured on local television for “hot “ trends”.

I was invited to participate in a TBS Super Chef Cook-off. One of only 10 chefs selected nationally, which was held in New York City. I then opened my own consulting company and we moved back to New Jersey to look after my elderly mother. After she passed, we visited Virginia Beach, surrounded by water – which meant great seafood and great surfing,
And discovered there was superb local produce.

So, look out Chesapeake – there’s a new Chef that’s going to bring you wonders from our own backyard in a way that will show what my passion is all about!

My new passion? Passion the Restaurant, and I invite you to:
Come…………..share my passion!