"When asked about my culinary background I would say I’m a road scholar Chef. I grew up in Southeast Portland Oregon. My dad had a catering business and owned a restaurant. I learned my basic skills and love of cooking from Dad. I started hunting and fishing at an early age and by the age of ten I was cooking doves on toast with a sherry reduction sauce for breakfast.
I enlisted in the United States Navy after high school and was stationed in Pearl Harbor Hawaii. I served six years on active duty and traveled all thru the South Pacific. Almost every Port the ship pulled into I learned about the local cuisine and often how it was prepared. After the Navy, I returned to Oregon and worked in Law enforcement for thirty years. I also continued to cook and perfect my culinary skills with regard to wild fish and game.
After retiring from Law enforcement I became the head chef at the Portland Yacht Club, My Dad and I also wrote and published a cookbook, entitled Giuseppe’s Recipes, An adventure with a fork. Since then I have cooked in lodges and hunting camps ranging from Alaska, Canada, all of the Western States and New Mexico, Texas, and Oklahoma.
I currently live in Montana, with my wife LuAnn."