At the age of eight I decided I would be a chef.  In fact that year for Christmas most of my gifts were kitchen related.  At the age of 19 I decided I did not want to be a chef and returned to Siena College for my junior season of cross country after a semester off (at the encouragement of the Academic Dean).1417475218767

I had worked in the kitchen at Mike’s Pizza Adobe in Schenectady and found it to be miserable work. Little did I know it was the food and not the work that wasn’t my speed.

I never entered a professional kitchen again until I was 35 when the world of retail had worn thin on me due to the fact that my type of people skills were not tolerant of people. It was at Café Capriccio that I really found myself serious about food, but not serious about the business side.

After that I worked in way too many places that were not inspiring, and some were downright discouraging.   It wasn’t until the last couple of years or so that I find myself extremely serious about all aspects of the business, with food at the top of the list.

Perhaps it’s the fact that as I get older I start to think about a legacy in this industry, or  perhaps I’ve finally grown up. Who knows?

Here’s a list of my relevant experience, not a complete employment history which would be embarrassing.


Yawning Duck Culinary Services in Schuylerville as Chef/Owner from December 2006 – present.  I provide high-end, multiple course dinner and cocktail parties in client’s homes, private cooking classes and restaurant/menu consulting.

The Wine Bar in Saratoga Springs as Chef from July 2011- January 

 Grappa ’72 in Albany from March 2010 – November 2010.

Chez Sophie in Malta and Saratoga Springs as Assistant Chef from January 2004 – May 2004 and June 2005 – October 2005  April 2009 – September 2009

 Chameleon on the Lake in Saratoga Springs as Executive Chef from May 2004 – December 2004

 Café Capriccio in Albany as Executive Chef from January 2000 – June 2003.  


2 thoughts on “About

  1. Hi!
    I read your piece on Sysco and the cost of good food. I’m a journalist doing a piece on Sysco and its impact on restaurants and the American diet. Would you be willing to do a short interview?


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