I began my professional cooking career in 1988 by joining
the team at Sapore Di Mare in East Hampton, NY. Owned
by Pino Luongo and headed by executive chef Mark Strausman,
I spent two and one half years with the team, learning
classical European cooking principles and Tuscan cuisine.
During this time, it was customary to receive large fish
off the docks at Montauk Point. We had the local hunters
supplying us with game birds. I was fortunate to be trained
here in all facets of classical cooking. Sapore di mare
was more than cooking school could ever be. In the sense
that every day I was working 10am-12:30am, I would work
in all facets of the running of this restaurant. Working
under Executive Chef Mark Straussman was one of the greatest
influences upon my cooking. Chef Straussman taught me
daily the value of hard work and following sound culinary
cooking principles. Upon moving to San Diego, California
in the fall of 1990 I spent 2 years working under, Martin
Woeslie at Mille Fleur Restaurant in Ranch Santa Fe, Ca.
learning the fine art of French Cooking. Here again I
had the opportunity the work with local fruits and vegetables
everyday from Chino farm in Rancho Sante Fe. We were named
by food and wine in 1991 as one of the top 25 restaurants
in the Country.
I had short stints at The Inn L'Auberge in Del Mar, Ca.
and the Palms Restaurant in La Jolla learning simultaneously
Southwestern and Pacific Rim cuisines.
In November of 1993, I lived in Hampton Bays, New York
where I worked for famed advertising magnate Jerry Della
Femina and Restaurateur Drew Nieporent of Myriad Restaurant
group. I was able learned the fine art of Ecclectic/nouval
cuisine from Chef Pat Tramma and Chef Kevin Penner In
in 1993 I took my first executive chef position at Jerry's
Red Horse Market in East Hampton. A gourmet shop with
a produce market, offsite catering, butchering shop gourmet
deli and charcuterie counter.
Upon returning to California in November of 1994, I owned
and operated Rolls Choice Personal Chef Service. In June
of 1995, I met Pastor Chuck Smith of Calvary Chapel Costa
Mesa and began as executive chef at the Calvary Chapel
Conference Center in Murrieta Hot Springs, California.
There, I authored one cookbook, It is Not Just Camp Food
Anymore (10, 00 copies in print) In August of 2003 I began
teaching culinary classes at SDCI in La mesa, CA. I Left
in September of 2004 to open 2 restaurants in Temecula,
Ca. After 9 months, I ended up back at SDCI until January
of 2007.
Currently, I am running The Aloha Bruddha's catering service,
teaching cooking classes, Teaching Serv Safe Classes,
and offering personal chef services.
