Chef Owner

My passion for cooking started at an early age in my grandmother's kitchen, helping her and my father create culinary masterpieces. The joy and love she would feel watching my family savor every bite of her Sunday feasts, was my inspiration in eventually becoming a chef. My training officially started helping out my late uncle Robert "Bobby" LeRose at his successful Connecticut BBQ restaurants. Taking inspiration from celebrity chefs such as Anthony Bourdian, Jacques Pepin and Massimo Bottura, I enrolled at the San Diego Culinary Institute. After finishing my degree with a concentration in classical french techniques, I worked in kitchens all along the Southwest. I honed my skills working in a plethora of different kitchens including hotels, casinos, steak houses and fine dining. My specialty was helping to launch new restaurants, where I oversaw the opening of over 12 different restaurants in states such as California, Arizona, Texas, and the Tri-State area (NY, NJ, & CT). 

With over 15 years of experience working in the culinary industry, my cooking specialties include Southwest Fusion, Coastal Cuisine, Italian, Mediterranean and a Far East influence. There is nothing that brings me more joy, then watching people enjoy my food and the lasting memories that are created around it. Cooking is a caring and nurturing act, to cook for someone and provide an act of service, is the ultimate gift.