Share your talents, background and expertise.I started cooking professionally at the Cornucopia Restaurant in South Bend, IN when I was 16 years old. At that tender age, I cooked with tofu, learned the art of chicken stock, and made yogurt from, well, yogurt! In the years that followed, food was my livelihood, paying my way through college until I was off to New York and other pursuits. Fast-forward a dozen years, and I found myself training at the Institute of Culinary Education and staging in the kitchens of Tom Colicchio's Craft Steak and Eric Ripert's Le Bernardin. Before leaving the Big Apple, I worked as a private chef, preparing everyday meals and dinner parties for Manhattan families. Since moving back to the Midwest, I’ve cooked at Bistro on the Boulevard (St. Joseph, MI), Bistro on the Race as interim Executive Chef (South Bend, IN), Villa Macri as co-Chef (Mishawaka, IN) and Epic Bistro/Central City Taphouse (Kalamazoo, MI). I was part of the teams that opened Granite City Food & Brewery (FOH) as well as Villa Macri (co-Chef). In 2014, with owners and brewers, Timothy Davis and Charles Grantier, we opened Territorial Brewing Company in Battle Creek, Michigan. They focus on brewing some of the best beer in the area, including German-style lagers and pilsners, while I bring to the table a German-inspired menu that includes some authentic dishes and Berlin street food, incorporated with above-standard pub fare, in a setting that feels like a German beer hall with a nod to territorial Michigan.