How did your career as a chef begin?
I worked at an Italian pork store in high school, and after that Johnson and Wales up in Rhode Island for four years.
Tell us about Sunday Hospitality and what it's like working on such acclaimed and iconic NYC restaurants, like Sunday in Brooklyn, Rule of Thirds, El Quijote, Lobby Bar & Café Chelsea!
Sunday Hospitality was started almost ten years ago now. Serendipitously bumping into Adam Landsman at the farmers market a day after I had left Atera, along with Todd Enany, we set out to build restaurants that have a keen focus on the community we were embedding ourselves in. For me personally, closely working with Paul Punch and Derek Boccagno, whom I had the privilege of working with at Atera, made it extremely exciting to develop new concepts with. We’ve been cooking together for the better part of a decade.
What’s your favorite part about the New York culinary community?
For me, New York City is constantly evolving. New, innovative, and even new culturally traditional restaurants keep popping up. So much talent everywhere, there is always something exciting to experience.
How does your background working at fine-dining spots like Eleven Madison Park and Atera inspire your current cooking style?
Eleven Madison Park gave me my first taste of fine dining, and classic French cooking techniques. Learning those skills at that level prepared me for my future. Atera, under Matt Lightner was life-changing. He showed me how to think outside the box. He basically reshaped how I think creatively about food.
Do you have a favorite menu item at any of the Sunday Hospitality spots right now?
The Ravioles du Dauphiné at Café Chelsea is near and dear to my heart. It came about through my trips to France with my wife to visit family. Simple and elegant but totally reinterpreted.
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