From the first time my mother appointed me a sous chef to cut the vegetables for family taco night, I knew I was born for the kitchen. The knife just felt like it was custom-built for my hand. Needless to say, they were the best tacos my parents ever had, or so they told me. Throughout the years, they encouraged me every step of the way; my dad even brought me to visit one of the top culinary schools in the country, which later became my alma mater, the Culinary Institute of America. Just stepping foot on that campus brought back all those same feelings from my first taco night. I knew it was where I belonged.
After graduation, I went on to become a line cook, sous chef, executive sous chef, and then to my current position as Executive Chef of Battleground Country Club in Manalapan, NJ, all by the age of 32. What can I say? I started young.
Working in the club industry was where I found my niche. I got familiar with my guests and shared my love for developing new flavors and concepts with them, just as I did with my parents. I felt a sense of home when walking into the club each shift. From time to time, I’d be invited to share a drink or a story with a member and hear about their own life stories. I would get introductions to their friends and family who came in for a meal, and eventually, I’d become aware of who hated mushrooms or couldn’t have pepper on their plate. Something about the feeling of family and cooking for people close to me has always brought me back to my roots and cooking for my parents from such a young age.
Aside from just putting food on a plate, my career centered on bringing joy to the people eating my creations. I began challenging myself to learn new techniques and experiment with new kitchen gadgets. When the pandemic hit, and clubs were closed, I channeled that creativity into the building, creating new and inventive ways to display food and drink, such as donuts and champagne walls. When the club reopened, I found my members more excited than ever to host events and parties, eating my cuisine and using my creations to put on display for all their friends and families. All the amazing feelings of cooking in the club setting were intensified even more.
Since the time I became an executive chef, I have built a home for myself and my family and friends, with whom I host weekly dinner parties so that I can test my creativity and plating styles and see the joy on their faces as I turn a regular dinner into a gourmet experience. I love how each of them reacts so uniquely and differently from one another each time I ask one of them to help cut my veggies for Taco Tuesdays. When I can tell that a new creation of mine is a definite crowd-pleaser, I’ll add it to the club menu and see the reaction from the members.
As I reflect on my journey from my first role as a makeshift sous chef in my family’s kitchen to my current position at Battleground CC, it’s evident that my passion for cooking has not only shaped my career but also enriched my life. From those initial moments of slicing vegetables for taco night to crafting meals for members, each step has been a testament to the joy and fulfillment that cooking brings me. My career has been about more than just preparing food; it’s been about creating experiences, forming connections, and weaving a tapestry of memories that, I hope, will last a lifetime. Although I may not have the opportunity to share my dishes with the world, the opportunity to share my passion and creations with those around me has been a privilege. I started with a simple love for cooking, and it has brought me a profound sense of home and family—both in and out of the kitchen. Through this story, I hope to inspire others to find their own passion, craft it with love, and share it generously with the world.
