As a young man I found myself very interested in cooking. Growing up as one of five children, and having both parents with full time jobs, we were always in need for someone to cook. An opportunist even at an early age, I decided to try my hand in the kitchen, first preparing simple lunches and dinners then moving onto more creative cuisine. I’ll never forget those first years cooking in that small kitchen for my family and in fact, I believe it was those years that molded me into the chef I am today.
At the age of 16, while a sophomore in high school, I accepted my first official part-time job as a busboy in a small restaurant close to home. After about six months I was drawn into their kitchen where I began as a dishwasher and moved my way up to cold kitchen prep, hot line prep, then eventually line cook. Two years later, I knew I eventually wanted to go to the prestigious Culinary Institute of America and become a chef.
Upon graduating from high school I joined the Navy and became a cook and joined the submarine force, where I was stationed in Pearl Harbor, Hawaii. I traveled all over the Orient and took advantage of the vast opportunities to learn different cuisines and cultures. In 1986, after four years in the military, I received an Honorable Discharge and by 1987 was accepted into the Culinary Institute of America. While attending C.I.A. I completed my externship at the Hotel Dupont in Wilmington, Delaware and went on to graduate in 1989.
In 1989 I obtained my first Sous Chef position at the Rehoboth Beach Yacht & Country Club only to be promoted to Executive Chef a year and a half later. Although I enjoyed the country club environment, I was eager to return to the hotel industry to better utilize my creativity and accepted the Executive Chef position at the Sheraton Dover Hotel. A 300-room hotel with two restaurants, two bars, and banquet space to accommodate 1,000 people, I spent my next three and half years challenging myself: I learned and mastered the art of ice carvings, participated in hot food competitions, and continued to hone my chef skills. While there I also achieved my Certified Executive Chef Certification through the American Culinary Federation and attended the Mark Dukas Ice Carving Master course.
In 1997 I went on to become the Executive Chef at the prestigious 4 Diamond Hilton Wilmington Christiana Hotel where my skills excelled over the next four years. I accumulated over 20 ACF Culinary medals for various competitions and won the Bourson Cheese competition for the Philadelphia Metro area, the 1999 Culinarian of the Year for the 1st State’s Chef Organization, the 1998 Coach of the Year award for the Christiana Hilton and the 1999 American Culinary Federation Northeast Regional Conference Contemporary Hot Food competition. I was selected to compete in the 4th and 5th Annual Chef’s Championships, pasta division at the International Hotel Motel Restaurant Show in New York City, winning the competition the first year.
2001 opened a new opportunity to fulfill one of my life-long dreams: I opened Snappers, an upscale seafood restaurant and market located in Fenwick Island, Maryland where I gained new experience as a business owner. I continued to cook, but was also responsible for everything from cleaning/bussing tables to fixing the plumbing when a pipe would unexpectedly spring a leak. Two years later all of this came to an end when a local construction company, bought me out, wanting the land for condominiums. So I did well and moved on.
In 2003 I resumed my career with Meyer Jabara Hotels and accepted The Executive Chef position at the Admiral Fell Inn, located in historic Fell’s Point, Maryland. A charter member of the Historic Hotels of America, the hotel is nestled amongst the local pubs, mom-and-pop shops, and quaint restaurants that are vested along tree-lined cobblestone streets. One of my recent accomplishments while at the Admiral Fell Inn was taking first place in the Greater Baltimore Chili Cook-Off competition for my Raspberry Chipotle recipe which had tourists and local folks alike requesting second and third samples. I’ve also taken a lead role in rebuilding the food and beverage operation which had suffered the end of its long-standing popular Hamilton’s restaurant as a result of Hurricane Isabel. In addition, I opened TRUE an organic natural Restaurant. It was very exciting working with local farmers and vendors alike. The Admiral Fell Inn is affiliated with two other Baltimore Hotels (Pier 5 & the Brookshire) where I would periodically assist in their culinary operations.
In the Fall of 2005 Meyer Jabara Hotels asked me to return and resume the position of Executive Chef at the Christiana Hilton, my old stomping grounds. We have gone through major renovations at the Hotel including kitchen and restaurant re-concepting. I’ve had the opportunity to assist these four hotels with many of their culinary endeavors, including the roll-out of new menus and new menu concepts. I’ve been active in the community in Delaware and Baltimore, developing partnerships and relationships with the local community, charities, farmers and vendors.
Ingredients Smoked Oysters topped with a Sun Choke and Fennel Cream Sauce
6 DB Oysters
2 EA Sun Chokes
1 HD Fennel Bulb and Leaves
1 Cup Heavy Cream
2 oz Clarified Butter
Handful Mes Wood chips
1 oz Sweet vermouth
Salt and Pepper to taste
Preparation of Smoked Oysters topped with a Sun Choke and Fennel Cream Sauce
Step 1: Burn wood and get the smoker fired up
Step 2: Wash & Shuck Oysters place in the smoker for about ten minuets
Step 3: Peel and small dice Sun chokes
Step 4: Chopped Fennel Bulb and leaves, keep separate.
Step 5: Place Cl Butter in a hot sauté pan, place sun chokes and cook for 2 min. Place fennel bulb and cook for another 2 min.
Step 6: Deglaze with vermouth and add Heavy Cream
Step 7: Add fennel leaves and salt & pepper to taste.
Step 8: Place the e sauce over the smoked oysters and serve.
Ingredients
6 DB Oysters
1 ear of Silver Queen Corn
4 Strips of Bacon
1 ea fresh Jalapeño
1 ea sweet green pepper
1 ea sweet red pepper
1 tsp chopped pars lie
¼ tea Worcestershire sauce
¼ tea hot sauce
1 lemon
1 red onion
1 table Chopped Garlic
1 oz Clarified Butter
Salt and pepper to taste
Preparation of Silver Queen Corn & Casino Oysters_
Step 1: Wash & Shuck oysters, leaving on the 1/.2 shell (keep on ice)
Step 2: Prepare all vegetables, small dice on the peppers & onions, Chopped jalapeño very fine, clean corn kernels of the cob.
Step 3: In a med hot sauté pan cook bacon for 5 minuets or until ½ way cooked
Step 4: Add corn, jalapeños, diced green and red peppers, onions cook until tender.
Step 5. Add garlic, hot sauce, Lemon Juice, Worcestershire Sauce cook for another min.
Step 6 Add salt and pepper to taste, topped the oysters and bake in the oven for 5 Minutes. Serve
Ingredients
6 DB Oysters
4 Delaware Freestone Peaches
3 oz dried cranberries
2 oz toasted chopped Pecans
3 oz cranberry juice
2 oz Peach Schnapps
½ oz sugar
½ Clarified Butter
Preparation of Poached DB Oyster with a Free Stone Peach-Cranberry Conserve.
Step 1 Wash and Shuck DB Oyster leaving on the ½ shell
Step 2: Peel and Dice peaches
Step 3: in a Med Hot Sauté pan place butter and peaches cook for two min.
Step 3: Pour in Cranberry Juice and Schnapps add oysters. Save the shells to put back into when severing.
Step 4: Poach oysters until tender. Take them out of the cooking liquid and place them back into their shells.
Step 5 Add Cranberries, nuts and season with sugar reduce until you have a thick topping.
Step 6: Place topping on top of oysters and serve.
