I began my career in food service at Rolling Hills Country Club as a dishwasher, the head chef at the time, Mel Axelrod, was in the process of opening a new restaurant in Westport called the San Francisco Emporium. I worked there several years while I was attending the Culinary Institute of America. I also worked at a Westport Landmark Le Chambord while awaiting a work visa for London where I worked and traveled for a little over a year. Upon returning home I got my most important job in my culinary education. A small French restaurant in Old Greenwich Ct. called Café du bec Fin, the owner Harvey Edwards and his chef, French trained Victoria Zeph received 5 stars from the New York Times and always in the top of CT restaurants. From Old Greenwich to Darien I became the head chef of Heinkels then on to Greenwich to be the head chef of Greenstreet on Greenwich Ave for 4 years. I received a call from the manager of Heinkels who was opening a new restaurant in Darien and asked if I would be the chef, I agreed and ended up spending the next 15 years there, the owner Doug Moody was ready to move on and sold me the restaurant. My wife Cheryl and I spent the next 13 years as owners of Backstreet Restaurant, my two sons Dave and Mike worked there through high school and college. My next two jobs were at markets, Ripkas in downtown Bridgeport and A&S Deli in Fairfield before going back to the old Backstreet spot as it was sold again and the newest owner wanted my wife and I to help open and run Center Street Public House, and Irish, English Pub.