As a proud native of the Toledo area, my devotion as a chef is to the local-food movement. My passion has always been in revolutionizing the culinary world of Northwest Ohio and surrounding areas—connecting local farmers with consumers and educating them on building seasonally-changing menus and fully utilizing locally-grown and sourced produce, meats and dairy.

 

My commitment has always been to supporting farmers directly and local food production. I believe that the most sustainable crop in our area is knowledge. Knowing where our food comes from, what goes into our food, and how to use every part of the animal and the vegetable. The best way to do that is to not only support, but truly get to know the farmers and every step of the process. Nose-to-tail meat butchery and whole vegetable utilization practices are at the core of my entire culinary philosophy.

 

It is with that philosophy and commitment that I started Cork and Knife Provisions with my partner Katie. The passion I have for local and sustainable food practices is shown in all the food I create and deliver. I am thrilled to be living and working within such a talented and driven community of farmers and craftspeople.