I am dad, partner, chef and can be a lover and a fighter.
My 5 favorite things:
1. Sleeping in and spending a full day or longer in bed if I get the chance.
2. Morning Coffee
3. Slinging salami in my USDA plant, it’s monday – friday, federal holidays off as it affords me the opportunity to do whatever I want when I want.
4. Getting home in one piece from an off-road Jeep adventure
5. Fond family memories past, present and those to come
It all started when I would fight with my Dad over watching Sesame Street (my choice) or the nightly news (Dad’s choice), because that’s when this 5 year old got a bedroom television. Growing up on the original PBS food TV, I was influenced by the likes of Julia, Jacques, Justin, the Frugal Gourmet and Paul Prudhomme.
Now Jenna and I live, love and thrive in Denver, CO, just carving out our “piece of the carcass” everyday.
I’m a wild at heart entrepreneur crafting some of America’s finest salumi and teaching people about butchery and meat. My roots are firmly founded in professional kitchens, from dishwasher to executive chef.
My life has included both sides of the educational fence at Johnson & Wales University, graduating Rhode Island, then a decade later 10 years teaching in Denver cultivating the youth of America to yield sharp implements of deconstruction.
During this lifetime, food, travel and adventure served with a side of pipe dream being Vince Neil is passion.
I am blessed that I’m good at taking meat, salt and applying old world principles… turning it into something amazing at Il Mondo Vecchio Salumi, teaching my professional and recreational butchery program The Rocky Mountain Institute of Meat and being front and center on stage with great chefs with the Disassembly Dinner Series.