My 35-year career sprouted in my grandmother’s garden during childhood visits to Sicily, Italy. That's where I learned how to make the most out of my surroundings, carefully nurturing seedlings that would one day become the dishes that brought friends, families and neighbors together. I've carried that passion to meaningfully connect with others through the power of food throughout my 35-year career. I'm a graduate and ambassador of Le Cordon Bleu. I've worked as an apprentice in fine restaurants and cafes and in executive roles in kitchens at ski resorts, cruise lines, restaurant groups and hotels in 38 different countries.

I'm also teach culinary arts to seasoned professionals, students and everyone in between — whether they’re deep into their careers or just starting to plan for life after high school graduation. Some of my proudest career moments are:

Building and implementing the inaugural Spanish-language diploma program in the United States as the lead instructor at Le Cordon Bleu College of Culinary Arts

Leading the “Savoring the Americas” gala dinner at the James Beard Foundation in New York

Opening Green House Organic Restaurant in Miami and designing and developing healthful, avant-garde cuisine

And, of course, embarking on my newest venture with the opening of the nonprofit La Ventana Culinary School in 2022