I became inspired to cook when I was 12. I spent many days watching my mom cook alongside Julia Child, Jeff Smith, Justin Wilson and Martin Yan on their cooking shows. One of my favorite memories of that time was hearing the sound of a knife on a cutting board.

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After graduating from the Culinary Institute of America, I began my culinary journey at the age of 20 in New York City, honing my craft at Aquavit, Picholine, Lupa, Atlas, Compass, and The Food Network. I continued learning by diving into catering operations and restaurant management. In 2010, I opened Ox Cart Tavern in Brooklyn, where over 6 years I created a heart inspired gastropub that prided itself on supporting the local community.

 

After having our second child, my wife and I decided to move to the Boulder area. The move was not only prompted by our growing family, but also by our desire to be more connected to land, the animals and the food. In 2017, I joined a local Colorado farm-to-table caterer as executive chef. I focused on developing community relationships with local farms and ranches to create a true farm-to-fork experience. 

 

The next step for me was always to create hyper local and artisanal food service that was in line with my passion to support locality, agricultural sustainability, responsible waste management and environmentally conscious hospitality practices. Now as the chef and owner of Whistling Boar, I can pursue the things that are most important to me while being a part of the fabric of the Boulder community.