I recently came to The Tower Club in December 2010 as the Executive Chef. I came to The Tower Club from another private club in Haymarket, Va. Previous to this, I was the Chef de Cuisine at L’Auberge Provencale, White Post, Va and was awarded a 2 ½ star review from the Washington Post for my work with cuisine inspired by Southern France. I have also cooked with some of the best chefs in New Orleans and New York, and was the Sous Chef for Susan Spicer of Bayona Restaurant in New Orleans when they invited me cook at the French Consulate to celebrate the Anniversary of the Louisiana Purchase. I have worked for talented chefs throughout New York City and cooked my way through some of New York’s top kitchens including Eleven Madison Park, Tabla, and the Dining Room. 

My cooking style is most often simple and straightforward with finesse. I enjoy finding new ways to prepare the food people love to eat and I am progressively working to use sustainable and natural foodstuffs in the kitchen. I married my wife Denise on the Brooklyn bridge and now reside in Bristow, Va with my six year old son, dog, and cat.