Chef, father, husband. Not always in that order. CIA graduate with experience ranging from casual to fine dining. Former Chef de Cuisine of 555 in Portland, ME. Now a hired 'gun,' offering culinary services including elegant dinner parties, custom tasting menus, in home meal preparation, outdoor barbeques, and consulting services (menu development, food and labor controls, inventory management). My philosophy and style is simple. Keep it simple. Use quality local ingredients whenever possible. Let the ingredients speak for themselves. Less is more. Need I say more?