Joined :4/14/2010 | Video Recipes: 7 | Follow Chef
East Hampton, NY United States
Raised in Massapequa, NY I have worked in restaurants since the age of 15. I started as a bus boy, moved up to waiter and at the age of 21 I enrolled in the Culinary Arts Program at the C.I.A. After graduation I moved to Atlanta, GA. There, I worked for Jean Banchet, Joel Antunes and Bruno Menard. After five years in Atlanta I moved to New Orleans to work as Sous Chef under Frank Brunacci at the Ritz-Carlton. It was at the Ritz where I met my future wife and business partner, Yvette. We moved to Las Vegas for three years were I was the opening Sous-Chef at both of Hubert Keller's restaurants in the Mandalay Bay Hotel, Fleur de Lys and Burger Bar. Yvette and I got married, decided to start a family and moved back to Long Island. We settled down in East Hampton. I worked at The Maidstone Club, an exclusive Beach/Golf Club on the Atlantic Ocean, and Yvette & I had our first child, William. I then helped to open Indian Wells Tavern in 2008 and Yvette had our second child, Sophie. Both William and Sophie were born in August, which out on the East End is the busiest month for tourism. In late May of 2009 Yvette and I opened Rugosa, a French inspired Modern American Restaurant in East Hampton. As you can see, our lives have not been stress free since moving to Long Island but we are loving every minute of it!
290 Montauk Highway
East Hampton, NY 11937
05-09 to present