I started my culinary career at the young age of 15 years old. It started by serving breakfast at The Kaufman House in Zelienople, PA.
When I graduated high school, I decided to pursue the art of cooking. Eventually, I learned that cooking was more of a passion and art, rather than just a job.
I was 21 years old when I landed my first Executive Chef spot at Atris in Wexford, PA. There I learned how to communicate with the guests and really fine tune certain techniques.
After my run at Atrias, I decided to further my career and become a Sous Chef at Bonnie and Clydes in Wexford. I worked under Executive Chef, Dan Rammel and really learned how to open up a plethora of different flavor combinations in the meals I created. I was given the free range of exploring my talents and I really found myself as a chef.
I am now Chef/ Owner of Addison Avenue Catering. My goal isn’t just to make a couple bucks and go home. When I cook, I cook with passion. My goal for each meal, is to make people want more. I love being able to reach a complete stranger on a personal level by making their day by serving them an amazing meal.
All my cooking is done from scratch, whether it is from our take out menu or catering options. I am one of the very few caterers who do not own a freezer. I don’t believe in them. If you’re going to trust me and support my dream and family, then I am going to make sure that you have the freshest meal that I can provide to you and your guests.
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