"School and I didn't see eye to eye, so by 15 I landed my first prep job with Joey Campanaro at the Harrison, from there I moved on to Gonzo with Vincent Scotto who put me on the line, then I opened Sumile with Josh DeChellis. I was very fortunate to have had 3 great mentors by the age of 20!"
"The best technique I took with me from fatty crab was making fresh curries. It's extremely versatile and you can basically make curry out of anything. The base flavor profile carries over to a lot of different ingredients and I find myself using the technique more and more often in my cooking. "
"The Pig Head comes from Piccinini Bros, some of our meats we buy locally from Ottomanelli on UES, however most of our specialty Meats, especially our Bacon, comes from Schaller & Weber across the street."