Chef in Burlington, Vermont

I grew up in Fair Haven, Vermont at the bottom of Lake Champlain. I spent my entire educational experience in Vermont from preschool through culinary school at the New England Culinary Institute. I spent the last twelve years away from Vermont traveling, eating, and cooking. I settled for a bit in the hills of Tennessee working at the prestigious Blackberry Farm. While at Blackberry Farm, I refined my cooking skills, food knowledge and learned the true meaning of hospitality. After cooking at Blackberry Farm, I was given the chance to travel and cook for popular bands and musicians all over the U.S. and Canada. Cooking For The likes The Eagles Taylor Swift, Keith Urban, Zac Brown Band, Kings of Leon and the Governor of Tennessee.  I spent my days off eating at the best restaurants I could find, absorbing all I  could from fine dining to local dives. After years of living out of a suitcase I settled back in Tennessee to open Knox Mason, a small farm to table restaurant. I learned how to work with farmers and local producers. After years away, like so many others, Vermont called me back. I spent time opening the kitchens at Philo Ridge Farm in Charlotte, Vermont.  My passion for the simple seasonal cooking and a love of everything local helps to guide my cuisine.I worked at Arts Riot and The Inn at Round Barn, also Prohibition Pig as Executive Chef.