“In life, I believe that one can’t be successful if one doesn’t work with passion.”
This passion toward cuisine is the key to my success as Corporate Executive Chef. Just like a composer needs to create and play the music with feeling, every dish I create and serve has to come from the heart. Only once the customer can feel my food do I feel I am successful at what I do. Staffing is also an important key in my formula. I want to inspire my staff to adopt the same vision in cooking; serving every dish to perfection and with passion and pride. I hire people who are eager to learn, who have good attitudes toward teamwork, and of course, who have great creativity, because creativity is very important in cooking.
Worked as an Executive Chef at Claude’s for 10 years.
Worked at LaRonde-Crowne Plaza for 1 year.
Presently working as Corporate Executive Chef for Sorrentino’s.
My goal at the present is to promote Italian cuisine to Albertans, and, most importantly, to make Sorrentino’s the number one Italian restaurant chain in Alberta in high-end categories.