FOOD PATRONUS | A proper club sandwich

EDUCATION | No formal education, but I've been lucky enough to work for some very talented people across my career. Working for Michael Symon and Doug Petkovic really shaped my view on hospitality and food; learning from them created my foundation for what quality F+B should be. Moving to Maine and working for Sam Hayward and Dana Street threw me into the world of sourcing ingredients, whole animal butchery, and truly cooking with the seasons. I have those two teams to thank for my education a million times over.

BACKGROUND CHECK | I was born and raised in Cleveland, Ohio. Through my youth, I never really knew what I wanted to do when I grew up, and still don't. When I was fourteen, a restaurant down the street from me hired me to be a bus boy. The chef roped me into washing dishes a few weeks later, and I was hooked. The kitchen has been a second home for me ever since.

The aforementioned neighborhood restaurant is how I started my career, washing dishes and peeling potatoes. I still love washing dishes and peeling potatoes to this day. It's funny how things work out. The only other job I've ever had was working construction for my stepdad's company; he had me sweeping the shop and cleaning up as soon as I could pick up a broom.

I started with New Waterloo in March of 2025, and I'm responsible for all things kitchen. We try our hardest to make great food, be good teammates across the hotel, and have as much fun as possible.

HOSPITALITY PHILOSOPHY | Be nice, and keep it simple. Nobody likes an asshole.

FAVE THING ABOUT NW | I like New Waterloo's commitment to impacting the cities that they choose to place hotels in. You can feel the genuine love and care they have for the locals. It's hospitality in the truest sense of the word.

SUPER POWERS | Not sure if its a super power, but I will beat you at Mario Kart (Double Dash only).