When did you know that you wanted to be a chef?
It all started at the age of 4; I remember cooking alongside my grandma, Nona, and Aunt Elsie. They would pull a chair next to the stove and let me add the ingredients and stir. They had such a passion and integrity for food that it overwhelmed me and I knew then that I loved to cook.
How did you become the chef at Devon?
Gregg Graham, currently the executive chef of Houlihan’s, called me and asked if I was interested. We worked together at The Hotel Hershey and stayed in touch for 20+ years. Coming back to Hershey Entertainment & Resorts was an easy decision for my family and me.
What would you suggest first-time visitors to Devon order and why?
It depends on the season and what fish are on the menu…Alaskan halibut, ehu snapper, striped bass, Hawaiian tuna. But if I had to pick something from the menu it would be the mixed grill. You get to taste our crab cake, scallops, shrimp, and Atlantic salmon. And you can always sub the salmon for your favorite fish.
How do you think the Susquehanna Valley’s food scene compares with larger cities?
I think the chefs in this area could go up against chefs in any of the larger cities. We have very good local talent and the fact that every ingredient is readily available makes the playing field even.
Besides your own restaurant, where do you like to take friends and family to dine?
My home. My wife and I love having friends and family over for good food and drink.
Why should people who’ve never eaten at Devon come to dine with you?
To try a new and exciting fish. Sometimes a species you've never heard of.
