I grew up in a big Italian family in Tiburon, California, and was always in the kitchen at every family event. I credit my grandparents with all my culinary passion and sense of hospitality.
Following college, I started working as a Personal Investment Banker – after several years of putting on a suit and tie, I had to call it quits!
I enrolled in the California Culinary Academy, worked externships with both the French Laundry and Julia’s Kitchen in the Napa Valley, and graduated in 2003 with honors. Then I took a position with the Fairmont Sonoma Mission Inn as Sous Chef for their fine dining restaurant Santé, and soon was given the opportunity to travel to Hawaii to help open several different restaurant outlets at their new Orchid property on the big island.
I returned to California and went to work at the beautiful Wente Vineyards Restaurant as Executive Sous Chef. I put in almost three years at Wente before the daily commute and the restructuring of the management team lead me to pursue another position with…drum roll please…Bounty Hunter Rare Wine and Provisions…and here I am today!
I started out as the Sous Chef for Bounty Hunter’s new wine bar and bistro at the time, and then was promoted to Executive Chef about a year later. I’ve always loved to grill, but while at Bounty Hunter I have been able to perfect my craft.