Chef was born and raised in Southern New Jersey, and graduated in the first class of the Academy of Culinary Arts in 1983. He worked in dining rooms, restaurants and casinos throughout the Philadelphia and Atlantic City region. His first position as a Chef was as Banquet Chef at the Trump Marina Casino. In this position, he was directly responsible for all catering functions which included all of Donald Trumps’ birthday parties as well as VIP events aboard the Trump Princess Yacht. Chef went on to hold Executive positions at Trump Taj Mahal, Trump Plaza, Trump Marina and Sands Casino, all in Atlantic City. In 2001, he became a Certified Executive Chef thru the American Culinary Federation and is an active member of the ACF/Professional Chef’s Association of South Jersey. He has served in many different capacities of the Chapter, Co- Chair Professional Chefs week, Co- Chair ACF Chapter Certification Committee and Co- Chair Membership Committee.
In recognition of his outstanding efforts in the Chapter, he has received various awards; Professionalism Award, Member of the Year and Chef of the Year. In 2013, he traveled to Las Vegas to be inducted into the prestigious American Academy of Chefs.
Chef currently oversees all banquet and catering – as well as other casino culinary operations – for Valley Forge Casino Resort. While he has his eye on the big picture operations at Valley Forge, Revolution Chop House will let him focus on more intimate dining experiences in the steakhouse dining room and kitchen, where can really showcase his creativity and many years of experience. Revolution Chop House‘s evolving and revolving menu section will constantly push the envelope for him and his team.