Born and raised in N. E. Philadelphia.  I learned to cook from a young age, mostly because it was so darn fun and it was just easy for me.  I studied at Johnson & Wales U.  I have been an Executive Chef at Hotels, Country Clubs, and Private households,  and I am presently in the Private sector.  In the kitchen I enjoy the freedom to allow my creativity to flow and come up with new ideas and combinations.  I seem to gravitate towards sauteed, grilled dishes and fresh salads .  However, I do enjoy creating healthy meals as well as, dressings and marinades too.  I am very comfortable with formal gatherings, catered events as well as informal (stand around the Island) graze and cocktail parties.  On a personal note, my wife Stephanie and I will celebrate our 25 wedding anniversary in October.  We have 2 young men, one graduates from Temple University this May and the other graduates from Penn State next year. Stephanie and I enjoy a healthy yoga practice together and I am an accomplished mountain biker.