My love of food and hospitality has driven my professional life. Once I was sixteen, I started working full-time in restaurants and making my way through the brigade de cuisine, until I was an executive chef in my mid-twenties. I was able to work with some of Buffalo’s earliest pioneering restaurateurs, designing several establishments from the front to the back of the house. During this time, I was honored with an invitation to cook at the famed James Beard House. I eventually headed down South, as far as Puerto Rico, and opened restaurants in South Beach, Miami, and finally Atlanta, Georgia.
Once in Atlanta, I “retired” from working in kitchens (albeit only briefly), and studied English and Philosophy, then moved to Queens, New York, to get my law degree and a Masters in Bankruptcy. While in New York, I was able to work on several high-profile cases, including the Chapter 11 cases of General Motors, American Airlines, and Reader’s Digest, and eventually represented the trustee recovering the billions lost in the Bernie Madoff ponzi scheme. I have since moved back to Buffalo, where I apply my big firm experience and attention to detail to help individuals, start-ups, and corporations, focusing on the people practicing culinary arts and working in the hospitality industry. I am a proud father to my daughter, Isabella Mariposa, and I continue to enjoy my time in the kitchen by volunteering to cook for friends, family, and charities.
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