"As a chef of a chef, cooking has always been a huge part of my life. I started my career working in my Dad’s kitchen at the Yorktown Hotel at the age of 15. Also instilled from my Dad and Grandfather are the love for the outdoors, hunting, fishing and trapping. Depending on the season you can find me on any nearby lake fishing, in the field hunting, or on my trap line.
After graduating from the Culinary Institute of America, I proudly served in the armed services for four years. I have been certified by the American Culinary Federation as an executive chef (CEC) and certified culinary educator (CCF). My industry experience includes working for American Hotels and Sheraton Corporation. A high point of my career was working as Executive Chef for 23 years at the Hershey Lodge: with 600 plus sleeping rooms, 4 restaurants, and 2,000 capacity banquet facility hotel where I had the privilege to serve all 50 Governors at their annual conference and several Presidents of the United States. Another achievement was working as a Chef Instructor for 17 years at the Indiana University of Pennsylvania Academy of Culinary Arts. Besides teaching and passing on my culinary expertise to students, I judged numerous high school cooking competitions, Pennsylvania Skills USA State Competitions, and ProStart Student Invitational in Ohio, Georgia, Wyoming, and New York.
Having never retired from cooking or outdoor activities, I am excited to join the Outdoor Solutions From Field To Table team. I want to bring the enjoyment of the hunt to the kitchen, from processing game, cooking demonstrations, and sharing recipes."