Started his career at Samuels Grand manor as a prep cook in the early 80's for about a year and a half. Left Samuels and went to Salvatores to expand my career as a banquet and line cook was there for about 4 years. Worked at friars table as a saute cook and was running it for about a year. left there to go back to Samuels to help build up the Statler as a sous chef ,was there for 10 years. Left Samuels grand manor to go Delaware North company to be the sous chef of Ralph Wilson Stadium and players chef. Worked at Delaware North for 10 years. Worked in multiple locations for the company, like California speedway, spring training for marlins and St Louis cardinals to opening the great American ballpark in Cincinnati. Also work in Texas doing catering for rodeos .The last 2 years of my employment I was the chef of the stadium. Left the stadium to go and work for Parklane as a chef for the Statler. Worked the last year in the restaurant before they closed and moved the operation to the Statler. Worked there for 6 years on building a great reputation for there food service...Now back at Salvatores