Tell us about your role:
My role is to manage the production kitchen of Coltivare, that’s where the food comes from when you sit down and eat at the restaurant. I design the menus, create daily specials, and expedite food service. I work closely with farmers around the area to utilize as much of what is fresh, local, and in season as possible.
How did you come to join the Coltivare team?
I began my employment at Coltivare while I was still a student. Attending classes here as part of the Culinary Arts program through Tompkins Cortland Community College, I saw the potential that this restaurant has to contribute to the Finger Lakes culinary and wine scene, and applied for a job. Before Coltivare or even starting work on my degree, I’d already worked at a number of restaurants throughout Ithaca, getting my first foothold in a professional kitchen as a dishwasher, and then working my way up the ranks to Sous Chef at another farm to table restaurant.
I chose Coltivare because of my passion for farm to table and for the opportunity to help others gain the tools they need to get ahead in the culinary field from a young age. A part of what makes Coltivare so unique is it’s a combination of school and a restaurant. It’s awesome being able to be a part of the educational side of Coltivare, teaching students about food and production techniques, and also getting to cook professionally for the restaurant at the same time.
Favorite feature of the Finger Lakes region?
The farms, state parks, and its growing culinary and wine scene.
Favorite kind of food?
I enjoy all food—to know me is to know that everything I do involves food.