Chef de partie/line cook, bibliophile, pedant, buffoon, simp, and Renaissance Man. Hear me roar. Or don't.

In case you were wondering, my profile pic is the late, great James Beard, the "Dean of American cookery" (according to the NY Times). I cooked at his house with Jacques Pepin one night.

Past Employment:

La Brasserie, O'Donovan's Hotel, Clonakilty, Co. Cork, Ireland

Bistro M, Glen Head, NY; Chef Mitch SuDock

Panama Hatties, Huntington Station, NY; Chef Matthew Hisiger

Blue Honu, Huntington, NY; Chef Peter Fischette

Pine Island Grill at the Crescent Club, Bayville, NY; Chef Joseph Ciminera

Relevant Education:

Ballymaloe Cookery School, Shanagarry, Midleton, Co. Cork, Ireland (Official Website), 12 week certification course under Darina Allen

NYIT - Culinary Arts Center, Islip, NY, 2 year degree program

Stage:

La Caravelle NYC, under executive chef Troy DuPuy

Le Cirque, under executive chef Pierre Schaedelin

Externship:

Westhampton Beach Country Club

Prized culinary possession - James Beard Foundation menu for the night I cooked with Chef Pepin, hand-painted and autographed by Jacques himself:

A partial list of my cookbooks: https://www.goodreads.com/review/list/7136149-chad?shelf=cooking-and-füd