Bio for Chef Jay

Born in Texas and raised in Columbia, Maryland. I began my culinary experience after graduating college from the University of Maryland – Baltimore County. I attended the Baltimore International College in the culinary department. It was here I realized one of my life’s passions, food. Studying abroad at the sister school in Ireland, opened my eyes up to see the possibilities of taking my skill anywhere in the world. Ireland was the beginning of my culinary trek. Next was the food capital of the world.

The Manhattan borough of New York City is a place where all the top chefs work their magic. I worked at the food network rubbing shoulders with Mario Batali and Emeril Lagasse in the kitchens and on the TV set. Working at the Food Network was an experience in and of itself; however, it was the restaurant business that I had my eye on since graduating culinary school. After working with various chefs and television shows I wanted the experience of working in the restaurant business. Chef Neil Murphy and world renowned Chef David Burke of the Park Avenue Cafe were instrumental at the beginning of my career in the culinary world. Working and living in New York City provides a food experience that takes you across all walks of life and ingredients from all over the world. During my time in New York there was another city that was gaining popularity on the epicurean scene. That’s right, Las Vegas!

The Bellagio Hotel and Casino was a great place to begin. I took a job working along side Chef Michael Mina and Chef Mark LoRusso at the famed Aqua restaurant (later taking the name of its James Beard award winning chef, Michael Mina). For six years, working to perfect the handling and cooking of seafood I also learned what it meant to provide professional service. The Michael Mina experience has engrained in me a work ethic, integrity and the importance of the guest. This brings me to my next stop in my culinary career, your home. I want to provide for you a food experience that not everyone has had the pleasure to experience and I want it to happen in the comfort of your own home. It could be with friends and family, business or pleasure. Maybe there is no occasion at all.

My culinary career has taken me many places and now I want to share it with you. And remember, if you are hungry for it, I can make it!