A Graduate of The Culinary Institute of America, I began my career as all “hospitalitarians” do at a young age prepping vegetables and washing dishes. A lot of flavors I still use to this day, were things my mom, dad, and grandparents would make when I was a kid.
After Graduation, I moved out to Aspen, CO for 5 years at the Little Nell at the base of Aspen Mountain, where I truly learned what “farm to table” meant. Having our own farm to source not only produce from, but also milk and animals, it was truly a life changing experience to learn where food was coming from, but also what it took to get it into the restaurant. Upon the advice of a dear friend, I moved to New York for the better part of a decade until the time came for me to come back home to Baltimore.
Becoming a part of the Hay Creek Family is truly the best thing that could have happened to me, and I can not wait to open our doors to all of you, and share a meal that at its most simplistic nature, makes you smile, and grateful to be amongst friends and family.