For me personally and professionally, life has always been about change.
Constant change ….. and evolution.
As I move forward on my path and enter in to my 35th year as professional chef I’m looking to deepen my relationship with food by raising and directly interacting with the animals (on our 35 acre family farm) that becomes the food that I love and have tried to perfect throughout my career.
We are currently raising grass feed angus beef for dry aged prime cuts and burgers, heritage and traditional hogs for charcuterie and sausage and pastured poultry for both meat and eggs.
I look forward to seeing you on my new culinary journey.