What drew you to the industry and why become a Chef?

 My initial draw into the restaurant/hospitality industry began when I was relatively young; growing up with both of my parents cooking at home and watching lots of PBS cooking shows is what drew me in. But when I got my first job as an apprentice at 15, I was hooked even before I ever worked on a line. Everyday is something new, everyday you start from scratch. It is an incredibly tough, long hours and constant pressure but I never even fathomed doing something else.

Why become a chef? First and foremost I define myself as a cook that is constantly working and honing his craft. In my opinion, it is one of the most rewarding industries if you are willing to put in the hours and hard work. There is something special about doing 200 covers of perfectly cooked food, it isn’t for everyone. I decided right after high school I wanted to go to The Culinary Institute of America, it was a good springboard to learning proper technique, item recognition and working in a restaurant setting in the front and back. I have worked in various kitchens, staged under several chefs and I am still constantly learning. This is why one should become a chef, to constantly strive for perfection, to take care of your guests and make sure they have an amazing experience when dining with you. Sometimes, people forget that we all work in the hospitality industry.

Culinary highlights:

• Being a part of the opening team of Joël Robuchon’s first American restaurant
• Working the chef de cuisine position at the 4 stared La Folie in San Francisco
• Competing in the US semi-finals for the Bocuse d’Or.

How would you define your style?

While my cooking style is influenced by modern French and Italian cuisine, the process of finding ingredients, new and old are at the forefront, refining and concentrating each single flavor.  I embrace modern cooking techniques and the limitless bounty that California has to offer, local, seasonal and sustainably sourced ingredients are intrinsically better.  My dishes are dominated by flavors and textures both familiar and new, in a sense it’s my take on Northern California cuisine.

You’ve worked in top markets for some of the best and now you’re back in Sacramento. Why Sacramento and in your opinion where is this town heading?

I feel that Sacramento as a culinary city is beginning to find its niche, I have a sense that it’s moving forward and I want to be a part of that.  I know that Sacramento will never be the same as San Francisco or other large cities, but it reminds me of smaller cities such as Portland, Oregon that has really come into its own. The reality is that when I was working in the Bay Area, several of the farms and ranches I was working with were based in the Sacramento/Yolo County area. People are beginning to step out of their comfort zone and try new things as far as food and wine.

What chefs influenced you the most?

• Roland Passot of La Folie has been a  huge mentor for me, not only when I was a commis for him but when I came back years later, the kind of chef that still works dinner service every night and watches every dish leave the pass.

• Daniel Boulud, he has relentless energy and his commitment to every aspect of the restaurant, BOH and FOH. He will push and push you to move faster, work cleaner, cook better and always thinking 3 steps ahead of what you are doing.

• Luciano Pellegrini of Valentino Restaurant, he was a chef from Lombardy, he played an integral role in understanding staples of Italian cuisine. He showed me how to make proper sausage, cured meats, pasta and understanding the simplicity behind Italian cuisine.

If you could keep only 3 culinary books, what would they be?

• Essential Cuisine by Michel Bras
• Jean Louis; Cooking with the Seasons by Jean Louis Palladin
• The Whole Beast; Nose to Tail Eating by Fergus Henderson

Favorite kitchen gadget:

Spoons – because you can use it for everything, and it’s essential for basting fish and meats as they cook. I have “collected” saucing spoons from almost every restaurant I have worked in; well I guess I stole them.