About

I’ve had a love affair with food since I was breast-fed. Some people have vivid memories of their first romance. Me: I’ll never forget my first piece. Of pizza.

My upbringing was normal. Public school. Played sports. But my favorite TV show was unusual: the Galloping Gourmet, a guy who cooked great looking food.

After studying business in college, I went into advertising, developing campaigns for brands like Evian, Heineken and Absolut. Hey, a guy’s gotta drink.

By day I presented creative ideas around the world as an ad exec at a top global ad agency. By night I performed my stand up routine in all of NYC’s comedy clubs and earned a professional cooking degree from the Institute of Culinary Education with 600 hours of training, followed by an internship at the Food Network for Robin Leach.

The 3 million frequent flier miles I amassed from my international business adventures taught me a lot about the differences between cultures and their cuisines. My professional highlight was overeating at more than 3,000 restaurants around the globe with my partners and friends….

…the freshly baked empanadas in Buenos Aires, biltong with gin and tonic in the African bush, conch fritters in the Caribbean, roast chicken in Paris that brings tears to the eyes, hot off the pig porchetta served with crackling skin on freshly baked bread in Umbria, the joyful revelation of grilled hearts of palm in Brazil, sweet stone crabs in Miami, shredded roast duck with warm, handmade tortillas in Mexico and breathtaking bar-b-qued oysters in Northern California…and so on.

I’ve hosted hundreds of snack-size cooking segments that have aired in TV markets across the country and produced video programs for clients such as Food & Wine, McCormick Spices and Gourmet magazine. I’ve interviewed many food world luminaries such as Jacques Pepín, Emeril, Giada, Batali and Flay. I write about food in the Huffington Post, The Daily Beast, and host my own weekly video series as the resident “food humorist” at mega-site The Daily Meal. Advertising Age kindly called me “undoubtedly one of the industry’s most colorful characters.”

And most importantly, I’m the personal chef to my kids, who named me Short Order Dad®.