So here is the story.

Born in Denver, CO. Went to University of Redlands for undergrad. I lived in LA, Chicago and San Fran before attending The Culinary Institute of America. After graduating from the associates program at the CIA, I became the meat and fish teaching assistant for an extra year. The program taught me how to fabricate whole animals and all species of aquatic life. After completion of the CIA's MIT program (management in training) I went to Le Bernardin. Le Bernardin is a NYTimes 4-star restaurant with 3 Michelin stars and a 29 Zagat rating. After spending a year at Le Bernardin, I was offered a line cook position at the world famous Mary's Fish Camp in the West Village, NYC. After 6 months at Mary's Fish Camp I came over to Brooklyn Fish Camp to be the Chef de Cuisine.
I love cooking fish because anyone can braise a pork butt and with enough spice and ketchup that pork is gonna sing. Fish is different because it is delicate and it takes a lot of skill to get it just right. Unlike meat, fish is not forgiving. If you cook that filet 30 seconds too long it won't be juicy, flakey, tender delight.