"The Leader of The Brigade"

I’m like a General… When you have a repertoire like I do and I lead like I do you don’t need to worry. Just stay in your lane and enjoy the success. Take today as an example, or yesterday, or any other day… we do numerous events a day and we’ve got this. Frankly…You’re going to experience the best a Chef has to offer, both as an operator or the client, if you allow him or her “to run with the ball”. I’ve soaked up all the best from all the best.

I am blessed… Over the decades I’ve given lots of credit and thanks to many Chefs, Hoteliers and Restaurateurs for teaching me. I was classically trained in French in the 80’s and I learned Creole from an amazing cook, Beverly, in the 90’s that was from New Orleans ( she was at the original Woodstock ). I worked with an amazing F&B Director, Karl, at the Hyatt Regency who I thought knew everything. This guy had every answer for every question I threw at him. I had to be a great Italian Chef because I cooked for a “well connected” family out of NY that had multiple restaurants. I always joke I was “cooking for my Life”. My Parents, who were both great cooks, taught me Polish, German and Russian cuisine in our family home. I started cooking at the age of 8. They were also amazing hosts and threw big parties at our home. I did a challenging event in DC one time, ringing in the New Year, that was 9 different cuisines with 9 different themes for 1,000 guests ( $1Mil in F&B in one night ). I’ve cooked Thai, Chinese, Many Latin Regions, SW, NW, Low Country, Japanese, Vegan, Gastronomy, Swiss, Haute, Nouveau, Indian, Korean, Spanish, Scottish, Irish, Canadian and of course I cooked for Julia Child’s 90th Birthday and all the Who’s Who here in DC over the past 20 years. I write all the menus and we execute them with precision.

This is my Life… Over the decades I’ve opened two dozen concepts from upscale steakhouses to gastro pubs, sustainable seafood concepts, seafood houses, American, Italian, BBQ Joints, Hip Diners, Sushi Bars, Country Inns, Country Clubs, Farm to Table Concepts, Hotels with 2000 rooms and 6 restaurants that did $110M a year and I have even cooked for 400,000 on the Mall on July 4th.

There’s always a connection whether it’s pollination or a simple story… This post came to me today as I personally served dishes that were very dear to my heart ( pretty much all my dishes are but these were very special with special stories ). At the tasting our Catering Director said “boy these ladies are really loving this”. I said of course they are… these are the best of the best.

Very few understand us Chefs go into battle everyday and lead the charge with absolute precision. I’m happy you could and happy you spent this time with me today.

White Asparagus Salad with Prosciutto and Lemon-Thyme Vinaigrette

Pan Seared Alaskan Halibut on Fiddle Heads with Salt Roasted Fingerlings and a Tomato-Tarragon Broth

Mixed Mushrooms Saute over Parmesan Toast with Brandied Demi Glace