I am originally from Maine, where the summers are beautiful, the winters are brutal, but the lobster is fabulous. I fell in love with cooking at the age of five, when my grandmother let me flip crepes in the morning and my mom let me clean the brownie bowl in the afternoon.
In high school I was accepted into a technical school program for Culinary Arts. Graduating at the top of the class gave me the option to go to the top three Culinary schools in the country.
I graduated from Johnson and Wales in 2009 and started a personal chef company that soon grew into Sweet & Savory Catering.
Sweet & Savory has served many different functions and businesses, including daily Breakfast Service, Country Club Catering to private jets.