Fri, 14 March 2014
Todays guest got his start in the world of hospitality as a child when he would accompany his father, a hotel GM, to work. During these trips he would spend most of his time in the kitchen. It wasn’t long before he found himself at The Culinary Institute of America. He has had stints at French Laundry, Per Se, and Clio. Just to name a few. He has taught culinary arts at Southern New Hampshire University. In more recent years he has worked at Wentworth by The Sea in New Castle, NH where he was in charge of all Culinary Operations. Today he is Chef/Co-Proprietor of Moxy, an American Tapas with a focus on sourcing from local farms and purveyors. During his time at Moxy he has been nominated Food & Wine Magazine’s People’s Choice for Best New Chef 2013 and has most recently been invited to prepare a meal at the James Beard House in NY.