I was born and raised in Buffalo, NY in a family that believed that great food and home cooked meals were an essential part of daily life and family. My first experience in the restaurant business was at the age of 15 as a dishwasher in a local fine dining Italian restaurant. I knew then, my future was going to be spent working with amazing food and service.
After attending the University of Tennessee, I have been extremely lucky to work for some extraordinary hospitality companies such as; Houston’s Restaurants, The Lyons Group of Boston and Peet’s Coffee & Tea. Working with these great companies has allowed me to open restaurants from LA to NY to Boston as a Manager, Chef and Director of Operations.
Being a part of this incredible team at Flour reminds me daily why I love what I do. What’s better than coming to work everyday in a fun, delicious, dynamic place filled with so many passionate people working for a common goal. When I am not at Flour, you can find me riding my bike, cheering on my Tennessee Volunteers or walking around Boston with my wife Allison, our daughter Charley, our son Auggie and our labradoodle Fig!