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What inspired you to become a Chef?
I’ve always loved fresh food and the inspiration that comes from the different tastes and smells associated with them throughout their season. When I went to culinary school, I figured out how to utilize this as a Chef.

What do you enjoy most about being a Chef in the community where you grew up?
The most enjoyable thing about being a Chef in the community I grew up in is the ability to showcase and introduce foods from around the world that were rarely eaten, if ever, in our region.

What are some of your favorite dishes we currently have on the menu?
I enjoy all of them. On the winter menu, my favorite will be the Boneless Short Ribs. They bring that warm memory of eating a braised Yankee Pot Roast-style meal.

What is one fun fact about you that most people don’t know?
While having been a Chef working with and eating some of the most amazing food in the world, I’d rather eat pepperoni pizza or a peanut butter & jelly sandwich.