In the past 33 years I have been involved with nearly all facets of the culinary arts - starting at 13 years old at Dunkin Donuts, to Cuisine Actuelle in Dallas, the Salish Lodge in Snowqualmie Falls, the Marriott Marquis in Times Square, the Culinary Institute of America and now dcuisine. Last year I logged 200 plus days on the road sourcing ingredients, discovering dishes, seeking out trends and quite frankly eating a lot!
Sam and I have dedicated ourselves to produce the finest quality dishes so that you can simply reheat them in your own kitchen. As one of 67 Certified Master Chefs in the United States I host roughly 30 dinners per year and the most frequently asked question is “where is your restaurant?” Now the answer is – In your kitchen!!! Life is too short not to enjoy every meal!