After graduating from the prestigious Culinary Institute of America in
Hyde Park, New York, I worked as a chef in several four star restaurants for a
number of years accumulating recipes, experience and ideas for future
enterprises.
After moving to the Maine Coast, I found myself once again, entering the restaurant business. I began making the ubiquitous Maine crab cake, using Maine Peekey Toe crabmeat. The unique sweet taste of this Maine Coast treasure hit a home run with my customers. After Gourmet Magazine requested my recipe, I knew I found my new enterprise.
