Throughout my illustrious hospitality career, I have accumulated a wealth of experience across diverse roles, yielding a deep understanding of the industry. At 7 years old, I began exploring cooking in my mother's kitchen, cultivating a lifelong passion. As I matured, my appreciation for cooking's significance grew, prompting me to refine my skills. Formal education in Culinary Arts and Commercial Baking at Vo-Tech High and Communications at Duquesne University, facilitated by a football scholarship, preceded my attendance at The Le Cordon Bleu Institute of Culinary Arts in Pittsburgh. This education broadened my industry knowledge and introduced me to restaurant construction and remodeling. In addition to Food and Beverage Management expertise, my tenure as General Manager has encompassed daily operations, sales, marketing and profit loss accountability. I embody the 'Food with Integrity' ethos. My culinary background mirrors my diverse professional experience, spanning multiple dining sectors and American Continental Cuisine training.