Share your talents, background and expertise.Born and raised in Chicago, it was in the kitchens at home with his grandmothers where he first realized his passion for food. After running the gamut of odd jobs, a few years removed from high school, is when he found his way back to the kitchen. He took on the Chicago stagier circuit through some of the top restaurants learning from the city's most talented chefs. It was during this journey he found himself under the tutelage of 3 & 4 star chefs, a Bocuse d'Or participant, and an apprentice of Joel Robuchon. At 25, he was ready to take the helm of his own kitchen, which he did at Pili.Pili. This move, among others, is what helped catapult his career and his way through the kitchen's of NYC. He has participated in local charities throughout his career donating his time and services to organizations such as March of Dimes, Share our Strength, and the Greater Chicago Food Depository.