I am both a lifetime culinarian and an educator, having recently been appointed the title of Professor at AiP. I have spent my entire life in the hospitality field, growing up in the family restaurant and hotel businesses. I have been working as a professional in the industry for the past 30 years and as a college teacher for the past 16 years. I live in Somerset, Pennsylvania and work at the Art Institute of Pittsburgh, where I teach all aspects of Culinary Arts and Hotel Restaurant Management. I also work currently as an online teacher through the Art Institutes International and as an executive chef/restaurant manager at a 300 seat restaurant in Somerset, PA. I received my associate’s degree in Culinary Arts from Pennsylvania Culinary Institute/Le Cordon Bleu, my undergraduate degree is a Bachelor of Science in Hotel Restaurant Management from Indiana University of Pennsylvania. I also got my Master’s degree from Indiana University of Pennsylvania in Adult and Community Education. I received my doctorate degree in Educational Leadership through Argosy University in 2010.
I am a third generation restaurant owner, taking over the family restaurant in 1985. I spent several years working as a chef for the Ritz Carlton Hotel Corporation in two different hotels. I worked as a Corporate Executive Chef for Canteen Corporation for four years and was the private chef for the band U2, while on tour in 1997. I owned and operated two different restaurants, worked as a private chef for several high profile clients, and spent over 12 years as a private chef for members of the Pittsburgh Steelers. I helped organize and worked as the executive chef for many large national events, such as Microsoft World Convention, several Super Bowls, and the 1996 World Olympics in Atlanta, GA. In 1998, I began my teaching career at PCI/Le Cordon Bleu Culinary School in Pittsburgh, Pennsylvania and fell in love with this aspect of the profession.
I have been published several times, with my dissertation for my doctorate along with many recipes in various cookbooks and publications throughout the years. I have done field related presentations at many events across the country, to include the ACF regional convention, ACF Pittsburgh chapter, Taste of Cleveland Competition, Atlanta’s Top Chefs, Seven Springs Mountain Resort, several Pittsburgh vocational culinary schools, and over 50 presentations at Somerset, Pennsylvania high school programs. I was profiled as one of Pittsburgh’s best chefs, named to the Pennsylvania Culinary Institute’s Alumni Hall of Fame in 1996, and featured as a “Spotlight Alumni” for Indiana University of Pennsylvania in 2004. I have been highlighted in articles from The Somerset Daily American, The Johnstown Tribune Review, The Pittsburgh Post Gazette, USA Today, The Atlanta Journal Constitution, Sunday Magazine, and IUP Alumni News.