I grew up in a big Italian-American family where almost every occasion was marked by cooking and eating a big delicious meal. The memories of eating and sharing great food always stuck with me and helped me become certain that I wanted to make cooking my profession. So I enrolled in The Culinary Institute of America at Greystone in Napa Valley and it was the best decision I ever made!
I grew up in a big Italian-American family where almost every occasion was marked by cooking and eating a big delicious meal. The memories of eating and sharing great food always stuck with me and helped me become certain that I wanted to make cooking my profession. So I enrolled in The Culinary Institute of America at Greystone in Napa Valley and it was the best decision I ever made!
Living and working in the wine country was very inspiring to me as a chef and also very influential to my style of cooking. Soon after culinary school, I found work in several notable Southern California restaurants and bakeries where I gained the experience that has made me the chef I am today. Now, I live in beautiful Utah and through my work as a personal chef I happily share my experience and love of cooking with my clients. I believe there is nothing like sharing delicious food and the fun of creating a meal with others, and that is what Sweet + Salty is all about.
Living and working in the wine country was very inspiring to me as a chef and also very influential to my style of cooking. Soon after culinary school, I found work in several notable Southern California restaurants and bakeries where I gained the experience that has made me the chef I am today. Now, I live in beautiful Utah and through my work as a personal chef I happily share my experience and love of cooking with my clients. I believe there is nothing like sharing delicious food and the fun of creating a meal with others, and that is what Sweet + Salty is all about.
When I am not cooking up a storm for clients, friends or family, I like to spend my time hiking, skiing, camping, traveling, trying new restaurants, going on culinary adventures, gardening, decorating and playing with my black lab!
When I am not cooking up a storm for clients, friends or family, I like to spend my time hiking, skiing, camping, traveling, trying new restaurants, going on culinary adventures, gardening, decorating and playing with my black lab!
NOTABLE EXPERIENCE:
The Model Bakery, St. Helena, CA
The Four Seasons, Beverly Hills, CA
Boule Patisserie, Beverly Hills, CA
The Original Fish Company, Los Alamitos, CA
Viking Cooking School, Salt Lake City, UT
Matthew Kenney Culinary Raw/Vegan Certification, Venice CA
Goldman Sachs 10KSB Program
The Model Bakery, St. Helena, CA
The Four Seasons, Beverly Hills, CA
Boule Patisserie, Beverly Hills, CA
The Original Fish Company, Los Alamitos, CA
Viking Cooking School, Salt Lake City, UT
Matthew Kenney Culinary Raw/Vegan Certification, Venice CA
Goldman Sachs 10KSB Program
