Share your talents, background and expertise.I have been in this industry for 25 years. My passion for cooking started while I was just a boy in Brooklyn, NY. I helped me Father at his restaurant and loved to cook with my Grandmother Millie. I graduated from and taught at Le Cordon Bleu. Prior to Top of the Market, I owned Fournos in Sedona, AZ, named a top 25 restaurant in Arizona. I was also Executive Chef at L'Auberge in Sedona and Different Pointe of View in Scottsdale. I believe cooking starts in the heart and then extends delicious to the plate.