I grew up on the Treasure Coast. I have always been excited by learning and fast paced activities. I started working in restaurants when I was 15 years old, washing dishes at a local sports bar, Lefty’s on Port Saint Lucie Boulevard. I started cooking there, and was instantly hooked on the restaurant industry. The energy, the comradery, the slight flirtation of danger, and prestige really drew me into an industry that I had no idea was so deep. Every day, I learned something new, or just had a great time. It was hard work, and a challenge, but it was so exciting that I couldn’t stop. All through High School, I worked in kitchens. About halfway through my senior year in high school, I made my mind up; I was going to be a chef. My father thought I was crazy, however he encouraged me to go work at Rotties to see if I would enjoy working in fine dining. I began working at Rotties when I was 17, and was there for the last 18 months that it was open. This is where I learned fine dining, and how to really educate myself on food and quality. I learned so much from the team, and it really set the tone for my career. After Rotties, I finished Culinary School in West Palm Beach, and shortly after graduation, opened my first restaurant; The Brickwall Grille. We were open for three and a half years. We found great success early on in a thriving economy, and then, like a light switch, the recession started, and did not let up. Being it was my first business, we did not have the capital to outlast the recession. Sadly, we closed, and I went on to learn how to run a better business, and provide exceptional service from the best in the industry. Over the next few years, I spent considerable amounts of time learning front of house and back of house operations from Emeril Lagasse at Emeril’s in Miami Beach, Smith & Wolensky Steak House in Miami Beach, The Capital Grille in Palm Beach Gardens, and then I was recruited to Ballantrae Country Club as the Food and Beverag Manager/Executive Chef. This is where I was able to pair my Front of House, Culinary and Operations skill all together to provide an excellent experience for our members. However, I came to the realization that restaurant life was in my blood, and I wanted back in. By this time, it had been about 10 years since Rotties had closed, and it was re-opening as Pietro’s on the Ocean, where I accepted the position of Executive Chef. I left after a short tenure as I was seeking even more growth within the industry. Having a great relationship with The Capital Grille, I joined their sister concept Eddie V’s Prime Seafood, and spent two years running kitchens and culinary teams with this amazing concept. I started in Orlando, and ended up being asked to transfer to La Jolla, California. My wife, Gina, and I moved out there, and I joined the management team to run a 3-story, $9 million restaurant. After some time with Eddie V’s, I had an opportunity to transfer brands within Darden and work for Yardhouse. They had a much larger menu (150+ items), and a larger staff (roughly 45 team members on the kitchen schedule). I spent a lot of time fine tuning operations within our building, and we consistently put some of the best metrics in the company regarding our sales volume bracket. I was then given the opportunity to transfer back to Florida to do the same thing we did in San Diego, but at the Boca Raton location. My wife and I were both very homesick, so I accepted the position without hesitation, and moved back home to the East coast. I spent about another year here, and repeated the process: develop and train TMs and mangers, promote from within, and dial in our prime costs. After successful completion of that, I thought about a career change. I had always been interested in numbers, and by being in the corporate world, I knew I liked the number game. I made the decision to become an investment advisor. I took the necessary exams, got my 2-15 and series 6 license, and went to work for a friend of mine for another year as an advisor. As much as I enjoyed it, I recognized that my calling is in hospitality. I believe that I was truly made to run restaurants, train people, and provide a great environment to both, work and dine in. Luckily, I discovered that the location I have so much history and compassion for may be available. I was given the opportunity to meet with the landlords of the building, and they liked what I had to say. I was able to get my business up in running. Finally, now, after 14 years, I am fortunate to come back to where it all began, after traveling across the country, and learning from countless chefs and operators. My team and I can put it all together to provide an unparalleled experience for our team members and most importantly our guests.