Farm2ChefsTable

Without a spark, there's no flame to cook.

Whenever I share my story, whether it's about my time at Michelin-starred restaurants worldwide. I always circle back to where it all began - over 20 years ago. Lebanon County Career & Technology Center laid the foundation. ignited a passion that propelled my career. I'm grateful for the lessons learned and the journey so far.

Roots matter. Onwards and upwards.

Delicata Squash Escabeche, Saffron, Fermented Garlic Scapes & Verbena

Drawing inspiration from the colors of Autumn while providing a crisp, clean palate cleanser at the beginning of the meal to get you ready for the meal to come.

Tongue & Cheek

Smoked Beef Tongue & Braised Beef Cheek Glazed in Celery & Onion

A little nostalgia from pop up dinners held at a few years ago. Creativity was flowing!

Black Bass alla Piastra
Heirloom Vegetable, Wild Fennel Aigo Bouido, Cranberry Beans, Citrus Leaf Pesto

Black Bass from
Vegetables from

Best example of what I call Rustic Refinement style of cooking.

“Beef”Steak Tomato

Black Krim Tomato Cured in Kampot Pepper Peaso & Masthia, Oregano, Fennel & Mint, later to be compressed in gazpacho, smoked and glazed in Lacto Fermented tomato and honey.

And nestled in with a Coppa broth

Head Down, Mind Open

Let the farmers guide your menu. Your job as a chef will become much easier.

The soul of a chef lives within the knife that they wield.

Today, I reflected on how influential you were in my life and how food truly brings a community together. To see the hundreds upon hundreds of people come to celebrate your life. I would go as far as to say. There would be no food scene in Beacon if it wasn’t for you spear heading the charge. And if anyone try’s to correct me. You are simply incorrect. Just don’t do it.

I will miss you Matty.

You’ve been a great friend. Someone that was a roomie as we opened a restaurant in Beacon, to someone that would lend an ear as I ranted and vented about life. To someone I could talk to in the kitchen, out of the kitchen, and on the foraging trails about anything and everything. To someone who lent me job opportunities when I needed a few extra bucks to make ends meet. To someone who cooked my marriage rehearsal dinner. To someone that had the highest form of kitchen shenanigans, and music choices to keep us motivated. And most importantly someone that could humble me in the kitchen.

I’m going to miss you.

And to someone that loves cheese as much as me. And that chicken liver pate.

Oldie but Goodie.

Summer Squash cooked in Hoja Santa & Clay

Quince, Elderberry & Morita

Many have asked…Yes. I’m fortunate and humbled to be taking on a new role of Executive Chef at a restaurant that is opening in Elmont.

I’m excited to say that Serata is the new cooking home for me.

It’s going to be a special place that focuses on supporting the local farmers, artisans, and producers of New York. We’re working closely with many of the established relationships gathered throughout the years.

The menu will be Italian Focused in mindset, meaning sourcing the best of the best within our region. 5 and 7 course menu options with a fairly impressive wine selection.

This opportunity is quite essentially me in a nutshell. Very grateful to be given the opportunity and resources to make it something special.

Now, with that being said. We’re looking for some team members to join in the kitchen to round out the opening team. And of course to immerse themselves in a tenure of being a part of something great. Open positions start in July.

Anyone who’s worked with me in the past, knows things are done from scratch, farmer relationships are the backbone to cuisine, and of course we take ourselves serious but not too serious. The food will be creative, thoughtful, and most importantly delicious. And I lean heavily on the everyone in the kitchen to bring a breath of fresh air to menu ideas that play well within the sandbox.

The pay will be good, along with the benefits. Wednesdays through Sunday work schedule.

If you or know anyone that is looking for their next new role in a kitchen team. Please recommend them to DM me or email at [email protected].

It’s just almost grilling season…

And that means things like Grilled Pig Ears with Black Garlic & Cherry

And of course Steaks, Chicken, and Shrimp on the Barbie