“As a kid I grew up in a rural environment surrounded by farms, so fresh vegetables right out of the field were always a part of my youth. I only had to run into my neighbor’s fields and grab a fresh carrot, corn cob, or head of lettuce and bite into it to taste the wholesome flavor. Later in life when I became a chef, I discovered that not all vegetables are grown equally…that there is a big discrepancy from one supplier to another. My passion for fresh, crisp produce pushed me to source the best product available throughout my career. It’s extremely important to me—it truly makes a difference in the plates I create.”
