When did you first become interested in food?
My dad was in the military, so we moved around a lot. My dad was always interested in eatuing local foods wherever we lived. We had lots of game in Alaska, In the mid west so tried a lot of foods. I first became interested in food in high school. I got a job a local restaurant. I started out as dishwasher for 2 weeks and then they thru me on the line. I didn’t have any prior cooking experience. The chef liked me and showed me a lot about cooking and I realized I had a knack for it. I kept working in restaurants and moving up in better job positions and I realized it was becoming a passion and get serious.

What inspired you to become a chef?
In 1985 I lived in Newport beach ca and started working for a french chef Jacques maximin who was the consulting chef for the hotel meridian and had had the chanticleer in nice france. I was exposed to food that I had never dreamedof and classic techniques that really accelerated my desire to learn

Where did you go to school/train?
Most of my training was on the job at antoines and other restaurants. I went to culinary school at the Cambridge school of culinary arts in Cambridge ma and graduated in 1989.

Years in cooking business?
I’ve been cooking for over 26 years.

When did you come to Nantucket?
I first came to Nantucket for the summer season in 1989. Nantucket restaurants inspired me to hone my skills and become the best chef possible. My first summer I worked at langedouc. And continued worked there seasonally for 13 years.

Where you have worked?
Ive worked at Antoines and villa nova in Newport beach California. San Ysidro Ranch in Monticito CA, Michaelas Restaurant in Cambridge MA during cooking school. Langedouc, Wauwinit, summer house, flyaway fare.

What style/culture influences /inspires you?
French Italian and the mediterainan. Simple, fresh and light, clean flavors.

Who are your mentors?
My dad for being willing to expoler other foods and being adventuresome. Jacques Maxima for forcing me to become serious and neil grennan for showing how to make ppl happy with food.

When did you start the Nantucket Catering Company?
My wife Eithne and I started the catering business in 2002.

Your wife Eithne is also in the business, how do you guys run the company?
My wife and I met at 1989 at the langedouc. She worked in the front of the house and I was the chef. She inspired me to leave the restaurant and start our catering business. She is the initial contact person when ppl call to inquire about a catered event and and handle the logistics of event planning. I get to stay in  the kitchen, write menus, do tastings and cook the food.

How would you describe the catering business verus cooking in a restaurant?
Every event is different. Smaller parties I can use the house kitchen, for bigger parties I need to set up what I call a MASH kitchen. We use rented tents, stoves, ovens, grilles, proof boxes, etc… We’ve done parties for for as few as 6 [Valentines dinner] up to 750 [Boston Popson Nantucket]. As for the client its nice to have a restaurant quality meal and service in the comfort of your home.

How do you come up with ideas for the menu?
I dine out a lot. I bought the latest cookbook and read many cooking magazines. Just living on Nantucket and being in the restaurant community and seeing what other chefs are creating. Food and wine shows and visiting vineyards.

How often does the menu change and what  do you offer?
Every party we cater I different. We have seasonal ingredients so depending on the time of year reflects what we offer on the menu. We like to prepare local seasonal food as much as possible. Mederterianian, asian, new England, clambakes and bbq.

What do you try to do that is different from anyone else?
We try to pay attention to the small details, presentation, service, temperature, quality and go out of our way to provide a memorable evening that makes the host feel like a guest at their own party.

Do you travel for inspiration? Where have you gone?
We go to boston, nyc whenever possible. We have gone to las vegas. Now that we have 2 daughters the traveling for inspiration is on the back burner.

Are there any new discoveries in food world?
Everything has been done before, there is just new interperations of classic technics.

What are some of your favorite dishes?
I love rissoto, fresh fish, and I love to grille. I eat lots of vegetables beets, chard, onions, and rutabagas.

What are your interests besides cooking?
An active lifestyle. Bicycling, smimming, hockey and keeping my mind stimulated. Chess, crpossword puzzles, reading.

What other projects are you working on?
After leasing a commercial kitchen for the last few years we were able to find and buy commercial land and build a kitchen for out catering company. We are very excited to have our facility.

Any tips for the cooking at home?
Take your time and use the best ingreidients you can find, keep the flavors clean and simple.

Any final words last words?
I would really like to thank Neil Grennan for his guidance and take time to smell the roses.