It’s incredibly exciting to be a part of The Park’s diverse community and contribute to its high-caliber dining experiences as the Executive Chef for Grain & Cane. Over the years, I’ve been fortunate enough to work in Manhattan’s world-renowned dining scene and have the opportunity to cook at some of NYC’s best-known restaurants, including at Danny Meyer’s Gramercy Tavern and as Executive Sous Chef at Andrew Carmellini’s TriBeCa-based Italian restaurant, Locanda Verde.
While I’ve always had an innate passion for cooking and for being in the kitchen, working with top-tier chefs in NYC provided me the opportunity to do more than just refine my cooking skills. My experiences taught me how to truly celebrate food, and pay tribute to the significance of fresh ingredients. Even more valuable, I came to understand how fine dining is more than curating a culinary experience— it’s about bringing people together and offering a meal that is just as memorable as it is delicious.
At Grain & Cane, one of the key differentiators we’re especially proud of is our unique menu curation and the opportunity to create meal options which focus on seasonality and ingredient-driven courses. Thanks to our relationships with regional farmers and suppliers, we’re able to source fresh ingredients that best showcase New Jersey’s plentiful variety of quality produce.
I’m proud of our continued pursuit of culinary creativity at Grain & Cane, and can’t wait to see what’s next for The Park’s elevated dining scene..