A Passion For Pastry
Bienvenue! I am a Le Cordon Bleu trained pastry chef, with an Intensive Patisserie Diplome.
My father is Italian, and a native Neopolitan, my mother is English, and I was born and raised in the United States. I was very fortunate to be able to spend my Summers in the Bay of Naples as a child. My sister, Francesca and I would accompany our “Nonna” (Grandma) and Nonno (Grandpa) down to the pier everyday to get that days meals. Images like live octopus crawling up the fisherman’s hand as he tried to place it in a bag for us, and the sounds of the vendors selling their wares, merge with the smells of fresh fish, meats, and garden grown vegetables in my mind.
While these are still vibrant memories for me, the best and perhaps most influential are those of the fresh panetteria (bakeries) that seem to be on every street corner of Naples. The sights and smells of fresh crusty breads, rustic pastries, tarts filled with vine ripe fruits, and stunning cake designs are what push me today to become the best pastry chef I can, and to daily stretch myself to the limits of creativity.
They say that we are all a result of our upbringing, and if that’s true, I hope to spend my culinary career re-living the smells and sights of a magical time in my childhood.
Every day is a joy, and a passion..
