After a few false starts, I was hooked…but life as a line cook is no joke. Upon receiving my Associate’s Degree in Culinary Arts from Pennsylvania Culinary Institute, I worked three jobs, running a deli’s lunch service by day, and working as a cook at a bar in Southside Pittsburgh at night. It was grueling, but I was doing what I loved, albeit making more french fries than filet mignon. I didn’t take a single day off until I met my future wife, Megan, and upon her college graduation in 2012, we moved to Indianapolis. I started working as a line cook at Seasons 52, a Darden-owned grill and wine bar.

Seasons 52 helped me fall back in love with simple, fresh ingredients. I began to spend a month or two each year helping Seasons open new restaurants and training the new culinary teams. Through those experiences, I discovered a passion for teaching. In 2014, Seasons helped us relocate to Denver to open their new location south of the city. After five years with Seasons, I left as a sous chef to pursue an opportunity at at Uncorked Kitchen near Denver as a chef instructor and spent nearly four years there.

In 2020, I started my own business — Ingrediology. I love nothing more than building new menus and teaching people to love cooking again through learning about new, fresh ingredients and incorporating them into classic dishes from around the world.

In my free time, Megan and I enjoy hiking, disc golf, kayaking, and taking advantage of all that colorful Colorado has to offer.