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For over 30 years, I have had a passion for food.  Actually it goes WAY further back than that, to when I was only 9 years old and one day, my Mother was sautéing onions in butter.  I dropped what I was doing (making model airplanes) and rushed into the kitchen.  "WHAT are you cooking?"  I asked.  "Oh, just onions, here give them a stir." she said as she passed me a wooden spoon, and there I was, mesmerized.  Hooked forever on the luscious aroma of onions and sweet, unsalted butter.  That flavor still gets to me today.  Really gets to me.  I don't do drugs; I do onions (sometimes shallots).

Now, don't get me wrong, my mother couldn't tell a mirepoix from a maillard, but she was a great cook.  She gave me many private cooking lessons over the years that followed.

Then when I went into the Navy and saw how terrible food could taste (every sort of perverted twist on flavor, texture and cooking technique), I almost lost my passion.  When I got out of the Navy, I started professionally cooking.  That was 1972 and I haven't looked back.  I was on a mission to never see or taste Navy food again.  I was on a mission to make food wonderful again.  That's when I started buying cookbooks, knives and all sorts of kitchen gear.  I watched all the pioneers on TV; Julia Child, Burt Wolff, Jeff Smith, among many others.  I started to copy their recipes, first to the letter, then occasionally with a single improvement.  Then maybe two.  I was buying healthy food the right way, I was tasting and seasoning as I cooked.  I was becoming a cook.

From a professional standpoint, I have always sought perfection in every dish I produced.  Over the years, I have worked in all sorts of places, from McDonald's (1966) to Emeril's (2005), flipping pizzas, flipping burgers and making stocks and sauces from scratch.  But I've worked in other serious dining venues, too.  And as I really got experienced, I was turning out beautifully-plated, world-class, healthy entrées with meticulous attention to detail, temperature, taste and presentation from all over the world.  I was becoming a Chef. 

And so, to this day, I've wanted to open my own restaurant, but even more important, I can produce these wonderful meals, individually tailored to your tastes, right in your own home.  You can feel free to disappear and entertain your guests, or if you want, you can huddle around the stove and get some professional cooking lessons as I work my magic.  I think that is the best of both worlds.  And my Mom would be so proud.
 

In Melbourne (Brevard County), Florida, I'm a well-known Personal Chef, catering dinner parties, giving cooking classes and making my clients very happy since 1996.  I give cooking classes for 1 to 15 people and cater various events from 4 to 200 people.  I cook with healthy, honest, from-scratch ingredients and use authentic techniques.  Oh, and I always clean up afterwards!  I've been on TV several times and in Florida Today several times.