First off, what is your culinary training? and experience?
I'm a graduate of Johnson & Wales University with a degree in Culinary Arts. Since then, I've been Chef at numerous restaurants on both the east and west coasts. On the west coast, the Japango at the Hyatt Regency in La Jolla and the Oceanside Yacht Club.

What were your accomplishments there?
Our (Hyatt) restaurant was voted best Pacific Rim restaurant in San Diego, and was number one in revenue in the U.S. for the chain. I was also named Chef of the Year in La Jolla.

Any experience in the Santa Barbara area?
I was most recently Executive Chef at the popular Arts & Letters Cafe just a few blocks away. So, you may well have sampled my food.

What is your "culinary style"?
California Fusion, if you have to name it. I tend to take the best aspects from all my experiences and tie them into my own style.

Do you have a favorite culinary gadget?
I'm actually beginning to really like the blender. It has so many uses - from salad dressings to sauces. I find myself using one all the time.

What have you been enjoying thus far at the University Club?
Cooking-wise, the variety. We're doing something a little different every day with the daily specials and Bistros. But what I'm really enjoying is the people I'm working with every day and the Club members I'm meeting.

What is your vision for the Club?
My vision is to take a great Club with a great reputation -- and make it twice as good ! This is accomplished one great dish at a time.

Who are your favorite local vendors and suppliers?
Jordano's, of course. And Coastal Seafood.

What legacy would you like to eventually leave?
To be considered the best Chef to ever work at this incredible Club.