What I do:
Supervise and train kitchen staff; order fresh products daily; teach wait staff about the techniques and ingredients of new menu items; orchestrate the preparation of food; and COOK!

Favorite aspect of job:
I simply love to cook—from the raw ingredients to the final presentation. It is rewarding for me to make people happy. I’m thrilled to get feedback from the wait staff that a guest particularly enjoyed a menu item (especially one that I created). And, it’s great to see guests returning to the restaurant regularly to taste our latest dishes.

Background:
I attended the Pennsylvania Institute of Culinary Arts and graduated in 1995. I began working with Chef Cindy Wolf at Charleston in 1998.

Unusual personal trivia:
My other passion besides food is weightlifting. I hope to compete in power lifting in the future.

Favorite type of food:
I enjoy cooking and eating Middle Eastern Food—especially my mother-in-law’s recipes!

Why Charleston:
Chef Cindy Wolf and Tony Foreman have given me an opportunity to be in a position that most cooks only dream about. The whole focus at Charleston is the finest preparation of the cuisine and the best care of the guest. It’s a philosophy that is great to work under and one that I strongly believe in.