I began my career in hospitality at age 16 as a dishwasher and prep cook at a small organic kitchen in my home state of Vermont. For nearly twenty years I have nourished my love of hospitality and curiosity about flavor, working in such diverse positions as bartender, server, manager and cook. I have found that bartending provides the best of all worlds: an outlet for my creative passions as well as an opportunity to create genuine connections with the customer. I have had the privilege and the pleasure of developing two unique bar programs. The first, a traditional upscale restaurant with a classically inspired and polished program and most recently at a small, relaxed neighborhood bistro with a focus on housemade cocktail ingredients. Using classic technique and continuing in the do-it-yourself tradition, I build inventive cocktails that satisfy, surprise and sometimes challenge.
My diverse experiences have led me to a holistic approach in bar management. A great bar program should consider itself an extension of the culinary program. In that spirit, the Forage bar will be a collaborative effort, drawing on the resources, provisions and wisdom of the kitchen. With sustainability in mind, we will tap into the ever-growing field of local distillers and brewers. Above all, we will offer a climate that is warm, welcoming and gratifying.