Working as a Corporate Chef for The Westye Group Midwest in Sub-Zero and Wolf demonstration kitchens has allowed me to sum up my 21 years worth of cooking and restaurant experience. Reflecting the natural beauty of the state of Wisconsin, I create each dish around our four distinct seasons. This allows me to work with local farmers year round while offering a constantly changing menu with each demonstration that I host. Establishing contact with local farmer markets has provided an intimate touch to the food preparation process. It also demonstrates Sub-Zero and Wolf’s ability to respect the food that we eat and the environment in which we live, further promoting our outstanding “green” effort.
In my early teens, my culinary calling started at a popular fast food chain. Acting as more than just my after school job, I found pleasure in everything that I prepared and placed me on my life long study of the culinary arts. My fast food foot in the door led me down a path consisting of cooking in fine dining restaurants, hosting private catering events, and even managing a coffee house. Cooking in numerous food based environments has giving me the experience and knowledge to cook with the best kitchen appliances, Sub-Zero and Wolf. While cooking has always been a highlight of my life, I owe a lot of my success to my wife of seven years and two wonderful sons.
Not only has Sub-Zero and Wolf given me a new outlet to express my cooking creativity, it has strengthened my love for working with people. I look forward to hosting every cooking demonstration with a high spirited sizzle in my pan, knowing that I have the opportunity to endow food preparation knowledge into each person that steps into the Sub-Zero/Wolf demonstration kitchen…as well as satisfy a few appetites.
Please refer back to this site often as new recipes will be uploaded. I look forward to seeing you at one my Sub-Zero Wolf cooking demonstrations. Please come with product questions, food inquiries, and most importantly, your appetite!
Recipes
