Originally from a suburb of Philadelphia, I have gone across the country finding new job opportunities and places to learn from the best. I started baking when I was a very little kid, but let’s skip forward a few years…

I attended Johnson & Wales Providence for Baking and Pastry completing both my associates and bachelors in the major, graduating summa cum laude with honors. While in undergrad I completed two required internships with a few extra thrown in just for me. I had the opportunity to work for Google’s Seattle Campus, The Little Harbor Club in northern Michigan, Russel Morin’s Catering Company in Massachusetts, and the Little Nell in Aspen, Colorado. All in addition to serving at Rhode Island Country Club while at my home base in Providence.

Education and learning from different people in different styles has always been important to me to have the most well rounded knowledge of the pastry field. While completing my bachelors I was also working on my MBA in Hospitality graduating a year later summa cum laude with my next degree.

After completing all my coursework and gaining as much knowledge as possible I set out into the world with my first job at The Little Nell in Aspen, Colorado; the town’s only five-star, five-diamond hotel, with an expansive pastry program. I launched myself up the ladder and was promoted to Junior Sous Chef within a year of returning, mainly supervising the banquets and our four-star restaurant’s plated service. As my time at The Nell has come to an end, I look for my next journey where I can learn more but now with the addition of teaching those around me all the knowledge I’ve accumulated as well.