Having worked alongside acclaimed chefs such as Wolfgang Puck, David Bouley, Gray Kunz and Bernard Loiseau, I bring a wealth of culinary knowledge, experience and passion to Table & Banter Hospitality, where I lead the culinary program at The Park in Berkeley Heights.
I’m thrilled to carry forward my expertise and unique culinary perspective that has been shaped by world-class chefs to the New Jersey suburbs, and contribute to the grander vision already taking shape at The Park. It’s clear we’re taking a new approach to food with Table & Banter — one that prioritizes fresh, healthy ingredients that never sacrifice on flavor, and provides a variety of deliciously prepared meals designed to suit every individual at The Park. Under my guidance, we’re proudly offering restaurant-quality fare that represents a broad range of traditional and specialty meal options, all of which are made available to enjoy in beautifully orchestrated settings throughout The Park or easily picked up and ready to take home.
The emphasis on fresh ingredients, and the focus on a healthy diet as part of overall wellness at The Park, is especially important to me. My love for food started at an early age while growing up in rural New Jersey with access to a plethora of nearby farms, where I’d spend a lot of time using organic, locally sourced ingredients to cook and bake with my grandmother. My appreciation for locally sourced ingredients is also influenced by my love for high-end cuisine inspired by trips to New York City with my father. At a young age I was fortunate enough to enjoy elevated cuisine at some of the city’s most prolific restaurants, developing an appreciation for quality and freshness that has shaped my professional career.
These experiences, in addition to a lifetime career spent honing my culinary skills and learning from some of the true masters in the culinary world, have all led me to The Park. Today, I’m excited to blend my passion for fresh ingredients with the detail-oriented finesse of high-end cuisine to bring world-class fine dining to the suburbs of Northern New Jersey and to The Park’s unique community. I believe providing a thoughtfully crafted culinary program will give people convenient access to a diverse range of delicious food experiences, but even more importantly, will help people share connections, create special and lasting memories, and ultimately, lead happier, healthier and more productive lives.
