I started my career in a steak house at the young age of 14 and haven't looked back!
I have worked in nearly every style of kitchen from casual dining to bistro (bar) to fine dining and even some catering.
I've never been to culinary school, but have had some great mentors and picked up some cool tricks along the way.
I love to work with the freshest and finest local ingredients and mostly enjoy making dishes from scratch.
Much of my culinary influence is Italian, but I offer a full palette of world-wide cuisine and local comfort foods.
I also enjoy cooking large family style meals that offer a variety so everyone at the table can enjoy a little bit of everything.
When working in a professional kitchen, I believe there should be a good balance between safety and urgency.
I have successfully trained dozens of employees and pride myself on having low labor costs and even lower employee turnover rates.
I have worked with a wide range of health department officials and underdstand their requirements and expectations.
I also have built 2 pizzerias from the ground up and have extensive experience working with investors, contractors and vendors alike.
I pride myself on running a clean, efficient workspace where everybody knows their roles and responsibilities and enjoys what they are doing.
Please feel free to ask about anything inside, or outside, the kitchen, I'll always try to help...
-Robert
I have worked in nearly every style of kitchen from casual dining to bistro (bar) to fine dining and even some catering.
I've never been to culinary school, but have had some great mentors and picked up some cool tricks along the way.
I love to work with the freshest and finest local ingredients and mostly enjoy making dishes from scratch.
Much of my culinary influence is Italian, but I offer a full palette of world-wide cuisine and local comfort foods.
I also enjoy cooking large family style meals that offer a variety so everyone at the table can enjoy a little bit of everything.
When working in a professional kitchen, I believe there should be a good balance between safety and urgency.
I have successfully trained dozens of employees and pride myself on having low labor costs and even lower employee turnover rates.
I have worked with a wide range of health department officials and underdstand their requirements and expectations.
I also have built 2 pizzerias from the ground up and have extensive experience working with investors, contractors and vendors alike.
I pride myself on running a clean, efficient workspace where everybody knows their roles and responsibilities and enjoys what they are doing.
Please feel free to ask about anything inside, or outside, the kitchen, I'll always try to help...
-Robert
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