My education began at Scottsdale Culinary Institute in Arizona, where I received a Culinary Arts Degree from Le Cordon Blue. From there I moved to Minnesota where I worked in such restaurants as Forepaugh’s, Lord Fletchers, and Granite City. My culinary training combined with restaurant experience has made me uniquely qualified to meet any food challenge, from fine dining to high volume cooking. In addition to my culinary journey, I worked in the fitness industry and competed in four National Physique Contests in the last decade. Health and fitness continue to be an important part of my lifestyle. Exercise and healthy eating go hand in hand, and thus the idea for Grillo Food and Services was born.
Many people ask me, “What is your favorite dish to cook?” For me, this is an impossible question. I am constantly testing new recipes and cooking techniques. I strive to use fresh seasonal ingredients, unique flavor combinations, and cuisine from around the world. Each dining experience is intended to affect the customers’ lives in an exciting and unique way.