I grew up as a young boy in the farmlands of Illinois. Our family moved to Cape Cod when I entered the 3rd grade, and grew up there until I was 18.

From there, it was off to Mongomery Center, VT. for 18 months, along with my future wife Michele, where we ran a very small restaurant in the tiny town.

Life then led me to Bristol, CT., where I worked at Bristol Spring Co. as a Quality Control inspector.

To make a long story short, from age of 20 and through to the present, I worked in the food and beverage industry, which has led me to my involvement with Blue Rock Golf Resort, and the position of Executive Chef since 2008.

I have been married to the same woman for over 30 years and we have always enjoyed the company of at least one dog.