Experience
2018 - Present
Chef / Partner
The Porchetta GroupAtlanta, GA
Education
2003 - 2003
French Culinary InstituteNew York, NY
Advice from DELETE
Quotes about career path, skills, and teamwork from an industry leader.
In 2003 I was working at a restaurant in New York City called "L'impero" by Chef Scott Conant learning how to make pasta and it changed my life forever.
Now all I want to do is make pasta.
I lead by example.
You can't be afraid to cuff your sleeves and jump on the line. We constantly change the menu to avoid burnout and boredom. It's important to also understand that people have lives outside of work.
Building a team that feels like a family and watching them succeed in their roles is what inspires me to continue in this industry.
I always try to allow them to make their own decisions without being afraid of failure.
Aristotle said, "The whole is greater than the sum of its parts." I can't live without my team and their constant hard work and dedication.
Opening Bastone, our newest restaurant, has been a highlight of my career because it was a collaborative effort of the entire Porchetta Group.
Every single person who is a part of the group had a say on certain things and because of that it is the best restaurant in the group right now. I learned that allowing people to do their job and empowering them to make their own decisions is the best thing you can do.
For my self-care, I eat right, drink water, and take walks in the sun to soak up some Vitamin D.
As soon as I start feeling burnt out, I take a three day vacation.
Roles in Culinary
Check out the newest job opportunities in your area and level up your career.
