I’ve been working in the foodservice industry since I was 13 years old. I’ve worked every job in a restaurant over my career. Both back and front of the house. I went to Culinary School at Southern New Hampshire University and graduated with an associate in applied sciences for Culinary Arts and a bachelors in applied sciences in Hospitality Management. I went on after college to work for the Portsmouth Brewery. New Hampshire’s first original brew pub. I worked there for 12 years and worked my way up the culinary later from Line cook all way to Executive Chef. I was running the largest restaurant on the seacoast at the time. After Portsmouth I took a job in collegiate dining at Tufts University. I started there as a Chef Manager and worked my way up to Unit Manager. For the 6 years I was at Tufts I ran the largest Dining hall on campus. We did on average 3000 meals a day. I was responsible for launching our All9 Free Allergen Free platform as well as our Kosher Vegan platform. When the Harvard opportunity presented itself, I jumped on it and couldn’t be happier to be here.

When I’m not working, I enjoy spending time with my wife Heather and two young daughters Adeline and Lillian. I’m an avid movie fan! I thrive in the summertime enjoying my time at the beach, golf course, in my garden and spending time outside. I’m an avid Boston sports fan and follow all the major sports teams in the area. I love cooking and being with the people that are closest to me!