CRAVE Cincinnati Executive Chef
2 ½ years with CRAVE
“I’m excited to be a part of a company that is at the beginning of something really, really big. CRAVE has a promising future in the culinary industry and I’m excited to effect the potential we have.”
I knew I wanted to be a chef when:
My family is very big into food and my grandma was great home cook. My grandma was the one who really introduced me. I would stay inside and cook with her rather than play.
Favorite part of my job:
I love seeing people’s satisfaction in the food my kitchen puts out. The feeling that we made that person’s birthday, anniversary, or just regular day better through their meal is a very rewarding feeling. Also, there is never a dull moment. There are always new things to work with and experiment with and it never gets boring.
What will set the new menu apart from the existing CRAVE menu:
The menu development process is unlike anything we have ever done. Rather than one great chef, we had a whole kitchen of great chefs coming together, putting egos aside, and building good ideas on top of each other. The creative process and dishes that came out are unlike anything on the existing CRAVE menu. Also, the food preparation and cooking techniques are in tune with the evolving culinary movement.
Favorite ingredient on the new menu:
I really like the use of duck confit, foie gras, and truffle oil because they are higher end “wow” factors.
Favorite dish on the new menu:
Quite a few! The Half Roasted Chicken, Pork Belly Sliders, Ancho Chili Glazed Rib Eye, and the Grass Fed Burger.
Contribution I’m most proud of:
I’m most proud of having the opportunity to be a part of the new menu development, the opportunity to get together with other talented chefs, and having a say and be able to express my creativity.
If I could only eat one thing for the rest of my life…