"I worked for 19 years as a television commercial / concert / motion picture producer and traveled and lived all over the world. After a car jacking, a mugging, a serious earthquake and personal struggles working in an industry dominated by the history of my own family I knew I needed to find my path and take a leap of faith that would be scary and wonderful at the same time.
"After the incidents in Los Angeles, a very good friend of mine called me to come and catch a break in this new town he discovered called Asheville. He had just moved there from New York with his family. My wife and I came to visit Asheville from L.A. during Thanksgiving 1993. We exited the airport, got lost and ended up on the Blue Ridge Parkway overlooking the valley. We both started to cry and knew this is where we needed to spend the rest of our lives. Asheville was calling. We still to this day could not tell you the 'why' but we just knew.
"I was here for 4 years and had reconnected with some production work in Latin America that took me around the world again on commercials and motion pictures. Then on May 30th, 1999 my wife gave birth to our daughter Jordan at only 23 weeks. My daughter was and still is the smallest and youngest child ever to survive in Mission Hospital. We were told she would never walk, talk, and would probably be institutionalized. Well, she is a very healthy, happy, fun loving little girl. Her only specialness is she is blind. I knew I could no longer travel the world making my living.
"I choose to find something to do in Asheville that would allow me to use my skills and loves. I love food and studied food in my off time, I collect wine, and I love to be with people and throw a party. When I was about 15 years old, both of my parents worked in the City (New York) and I would have to make dinner for myself and sometimes for them if they would be home in time. I became hooked on watching the ‘Galloping Gourmet’ with Graham Kerr. I found myself watching the show then writing down the recipes. I would ride my bicycle to the store and use the credit card left for me to buy ingredients. Then, I’d go home and cook, sometimes breaking into the wine to make the experience a little more authentic.
"What better thing to do then toss my self into the restaurant business. My food philosophy is 'Regret Nothing in Life in Matters of Love and Food.' Always be bold and adventuresome."
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