San Francisco, CA
Growing up in 'da Bronx' one of NYCs non prestigious neighborhoods, experiencing food from my friends moms, I decided that I wanted to become a chef and attended The Culinary Institute of America graduating in 1978. Cooking in places like the Russian Tea Room and Cafe Des Artistes as well as the corporate dining rooms of Exxon and Merrill Lynch for several years, I left for Denver where I continued my cooking but now for a very prissy French restaurant. Finally moving to the Bay Area in 99' I have been the exec chef for two fine operations, Woodlands market up in Kentfield and Draeger's markets down in the peninsula. Now it is time to branch out on my own, doing my food, working on cookbook # 5 (Disney Recipes, from Inspiration to Animation was the first one), consulting, being a private chef/personal caterer and creating a line of spice rubs when i am not cooking.