more words i told you
the wordiest auto(culinary-ish)biography ever, promise.
If I could serve you my heart, I would. However, that’s not only grotesque but impossible. Therefore, you’re stuck with great food instead!
I began my culinary journey at the ripe age of 12, in cloudy NE Ohio. My family owned a pizza shop just a few steps across the cross walk and flashing lights in front of my junior high. It was here that the artistry and joy of service grew its roots. From tossing dough, to slinging cheese, to throwing in an extra chicken tender or mozzarella stick in the fryer when a guest ordered, I felt home.
I cut my teeth in the business making a pay check as a grill cook for our local minor league baseball team at age 16. Flipping frozen burgers and hormone injected chicken breasts atop the Bullpen Bar & Grille. During the dates that the team was out on the road, I moonlighted as a bus boy in an Irish restaurant.
I then went on to become Valedictorian and Graduate of Honors of Mineral Ridge High School, giving me a full academic scholarship to The Ohio State University. Subsequently partying away that gift, I found myself back in a pizza shop. This time, not family owned, and having a point to prove, I quickly became Store Manager at the prime age of 20. Naturally, that opportunity took a dive when the business quickly closed weeks after my promotion. On to Corporate America I go!
I began washing dishes for LongHorn Steakhouse in Boardman, OH. Just as quickly as I began that position, I had eyes on the rest of the cooking line and leaned into the corporate structure and program, bought in to the culture, and crushed those training manuals. In less than 3 years I went from dishwasher to Certified Corporate Trainer and was “free to move about the country.” I landed in Rock Hill, SC to begin training for Kitchen Manager. That stint only lasted half a year before my curiosity and artistic drive pushed me into private fine dining. I moved back to Ohio, and started over.
I was hired as a broiler cook in a new restaurant just minutes from my hometown, that featured Italian faire with a Chicago-esque steakhouse atmosphere: prime steaks, raw oysters, lobster tails, and bucatini with meatballs. I clung to the side of my two Executive Chefs over the next 3 years and found my true calling. I saw the avenue in which I could fulfill my desire to create, my passion for teaching and mentoring amongst a team, and break into an industry that has no ceiling. So, naturally, if you’ve been following along, I left.
I met my wife at said previous restaurant, we had our daughter, and subsequently bolted back to NC. I worked as Sous Chef for Duck’s Bar & Grille in Jacksonville, NC for a little over a year until, you guessed it, left. We found out my wife was pregnant with twins, panicked, and moved back to Ohio.
Before moving back, I was offered Executive Chef of the former restaurant where my wife and I met, the same restaurant that sprouted those roots I planted many years ago. I was beyond ecstatic. So, in 2015, I earned the coveted title of Executive Chef. Not through culinary school. Not through hand-outs. Just through pure will and a relentless drive to climb to the top and win every day. After 2.5 years of being an Executive Chef, and a father of 3, you know what happened. I left.
Our beautiful little family set sails again for North Carolina. This time, landing in Ocean Isle Beach. I interviewed remotely and much to my financial dismay, interviewed in person while still residing in Ohio. They said please. I said yes. And away we went. I launched a brand new seafood concept on the beach. For 3 months we worked tirelessly to bring this together to make the opening date. We opened, things weren’t well, and guess what? I left.
I couldn’t work as a chef anymore. I took odd jobs. Golf courses. Food sales. Insurance sales. Anything I thought could make the most money in shortest amount of time so I could make sure I got back home to see my wife and kids. From this chaos, and help of my wife's insanely strong nature, together we created Cheek & Belly Catering Company.
Per my wife’s advice, I “ripped the band-aid off” and quit my job in sales to focus solely on Cheek & Belly. The phone never stopped ringing, the emails would flood in daily, and our business exploded. This time, it was ours. And if you’ve followed along, yes, I am making yet another change!
With our family and new farm growing, and time seemingly fleeting faster and faster, we have cut ties with the catering aspect of Cheek & Belly. It has served its need, and we are forever grateful for all of whom we’d had the pleasure of serving. As we transition into a new venture, I am solely focused on providing The Chef’s Table – an intimate, private dining experience suited for 2 guests and up to 20.
Check out more by clicking on the “The Chef’s Table” tab above!
thank you to all of our faithful customers past, present & future!
