One of my first jobs when I was in high school was cooking at an Italian restaurant outside of Boston. I soon moved up to do pastry work and then became a sous-chef at Davio’s on Newbury Street. Over the years, I worked in Providence at Angel’s and New Rivers (which won a James Beard Foundation award). As I shifted more of my focus solely into architecture – I still retained my passion for cooking. These days I am the primary chef in our home and we have hosted parties from a couple of friends to over one hundred guests. I always get questions about what I make so I started editing film of the dinner experience at our home

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