I started my career in New York City in the restaurant busininess ( 12 years), from a server to a general manager, i always worked for top chefs, high volume places like Morandi, The Sea grill, The view, then i moved to Miami ( 4 years) worked for CasaTua, Danny Devito, Barton G and then i spent 4 years in dallas and worked for Chef John Tesar and Stephan Pyles, i always liked to work for the best and specially for the most passionate people, making a fantastic experience for the guests was my daily goal.