Meet the Chef
Why did you start cooking?
I started cooking because I was working a retail job I couldn’t bear anymore. I needed something more creative and always enjoyed cooking at home so I decided to change my career path and cooking was the only thing I could see myself doing for the rest of my life that I would enjoy. It’s creative, stimulating, challenging and rewarding.
What’s your cooking background?
I went to Le Cordon Bleu culinary institute and graduated in 2009. From there I got an entry level line cook job at 80 Thoreau in Concord under Chef Carolyn Johnson. She taught me more about cooking than I learned when I was in culinary school. I worked at 80 for almost 9 years, working my way up from the garde manger station to chef de cuisine. I ran the kitchen at 80 for almost 3 years but finished my time there new years eve 2019. During the lockdown this spring I accepted a summer job as the chef of a small lunch restaurant on Squirrel Island off the coast of Boothbay Harbor Maine. When the season on the island ended, Rachel and Gavin expressed their desire to bring me onboard the WECO team. I accepted. Now I cook for WECO. So good. Shout out to Mrs. Chips.