I have been cooking as an executive chef for over 28 years. My family and I moved from Youngstown, Ohio, to Naples, Florida, in 1979. Since then, I have seen Naples grown from a small town to one of the most popular vacation sites in the United States. Working in the Florida Keys, I had the opportunity to turn a 25-seat restaurant into an eleven hundred seat restaurant, including: banquet rooms, indoor and outdoor dining on the water, Tiki bars, and pool side service.

I have a Master's Degree in Engineering Architecture, but had such a strong desire for cooking that I decided to continue my education in the culinary field. For this, I went to schools in France, Switzerland and Italy. Terracina Grand reminds me of Europe.

When I am not cooking at Terracina Grand, my hobby is to prepare many cuisines using fresh and healthy ingredients. I also enjoy gardening and listening to classical and country music.