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I come to Flossmoor Station following 25 years as a chef and culinary manager. I began my professional life as a lawyer in New York City more than 30 years ago. When I realized that law was not a fulfilling vocation for me, my love of cooking guided my next step. I enrolled in cooking school and never looked back.


My formal culinary training was French, which gave me a solid foundation on which to build my career. For 11 years, I spent summers cooking in a restaurant in the southwest of France, and that invaluable experience instilled in me a love of using quality ingredients, preparing them with respect, and flexing my creative muscles to invent dishes that satisfied my customers.


My partner and I moved to Flossmoor at the end of 2019, shortly before the world turned upside down due to the Covid pandemic. It was a strange time, and one that was particularly tough on the food service industry. The bright spot is that I was able to meet so many of my neighbors. When Covid restrictions began to be lifted, I took a job as chef and kitchen manager at another local restaurant and after that took catering jobs for neighbors and friends. The residents of the Homewood-Flossmoor area showed such devotion and support for local businesses during the pandemic, and it is important to me to focus my energies on my community and to serve the people who gave so generously to local eateries to ensure their survival.


In November 2023, I learned of the opening for head chef and kitchen manager at Flossmoor Station. I applied, interviewed, and was offered the job one day before my birthday in December. I couldn’t be happier to be here! Working with the brewmaster to incorporate our notable beers into our food offerings is an exciting prospect, as is creating new dishes, specials, and events for our loyal followers, for our diners who haven’t been in for a little while, and for our new diners too.


I look forward to bringing all of you along on my culinary journey. See you at the Station!

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