to my culinary career, I attended Boston University majoring in
Art History. I also attended The School for the Museum of Fine
Arts Boston, where I studied Advanced Photography, Painting, Printing
and Book Making.
started my culinary training, working with Richard Vellante at
Allegro, becoming his Sous Chef at Vellante's. Richard is now
an Executive Chef for Legal Seafoods. Next I spent a Summer at
The Harvest as Rounds Chef, then moved to Upstairs at the Pudding.
I was Sous Chef and Chef de Cuisine working with several talented
Executive Chefs and Sous Chefs, over the course of my eight year
stay. Deborah Hughes and Mary Catherine Diebel provided me with
every opportunity to grow, and treated me like family. I wish
them every success, in their new venture.
taste for Italian and French Cuisine developed, while spending
two years working and traveling throughout Europe. That taste
is now reflected, in our menu, at Delfino.