I was raised in Rochester, N.Y., and graduated with a degree in Journalism and History at the University of Minnesota. Growing up I often experimented with baking traditional Ukrainian recipes from sparse notes left by my deceased grandmother. I wanted to really become an expat writer behind the Iron Curtain, but unfortunately, a few too many journalists at the time of my graduation were turning up beheaded and then 9/11 happened. I reevaluated what I really enjoyed doing and decided to delve more deeply into food and to pursue a pastry education at the Culinary Institute of America. I did not know then how much that decision would change my life, but I met my now wife during an early morning class of Advanced Baking. Ever since then I have been working in kitchens at luxury hotels, bakeries and fine-dining restaurants. Previously, I worked the past 4 years as executive pastry chef at Rialto Restaurant in Cambridge, Mass. I joined Flour Bakery as pastry chef when I learned a new location was coming to Harvard Square, a neighborhood that has been my adopted work home since moving to Boston in 2005. When not at work I can be found with my wife and twin daughters mostly toiling in our community garden, traveling backroads in search of food, enjoying the outdoors or tirelessly making our meals from scratch.
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