My love for food started in my grandmother's kitchen at the age of 4.

My first job at 13 was a dishwasher in a restaurant where I moved to Line Cook within the first 6 weeks. I graduated from the Culinary Institute of America in Hyde Park, New York in 1987.

Throughout my career, I have had the honor of working with many American Culinary Federation Certified Master Chefs. After graduation, I worked at The Westin William Penn as the Banquet Sous Chef where I oversaw 71 Dining Rooms with 8000 seats per meal period.

I then moved to Houston, Texas as the Executive Chef of Anthony's Restaurant. I had a wonderful opportunity to work with a Master Chef at the Houston Country Club, which is a private club with 1300 members.

I then went to The Art Institute of Houston where I was involved with developing the curriculums for a la carte service, wine appreciation and American Regional Cuisine and was a Chef Educator.

I have owned my own Meat Company where we shipped beef all over the world. My wife and I moved to Somerset to be closer to our family.

We now own and operate J.P.'s Restaurant where we prepare everything from scratch, all fresh seafood and USDA Prime Beef. My ultimate goal is for our guests to sit back, relax and enjoy.