The best gatherings feel personal.
So should the food.

I've spent more than 30 years in the food industry, and along the way, I've worn just about every hat there is. From dishwasher and server to cook, manager, and chef, each experience has taught me something and helped shape who I am today.

I earned my culinary degree in the early 1990s, when I was discovering that being a chef meant so much more than simply cooking. It was about creativity, exploring flavors, and finding new ways to make something special from even the simplest ingredients. That excitement has stayed with me throughout my career.

Over the years, I've worked in fine dining, owned and operated restaurant ventures, catered events, run food trailers, and made my share of pizzas. I've even taken my creativity beyond the restaurant kitchen by developing my own Ultimate Butter cookbook. Through it all, I've never lost my love for creating something different with food.

Graze & Grace is a particularly meaningful chapter in that journey. Grace is my daughter's middle name, and the name also honors my mother's creative and always-helpful spirit. What began as an idea for another food venture became something with a much deeper connection to my family.

Today, Graze & Grace gives me a new way to bring together everything I've learned and everything I love about food: creativity, presentation, good ingredients, and the enjoyment of sharing something you've made with others.

After all these years, I still believe there's something special about making good food with your own hands and watching friends, family, and customers enjoy it.

For me, Graze & Grace isn't about starting over. It's about continuing something I've loved doing my entire life, just in a new and creative way.