It’s all about “the pursuit”, a constant, 39 year plus pursuit of food, beverage, and ingredient knowledge (including organic farming). I am a student of this business and endlessly fascinated by it. Pursuit of methods and systems which supports our guests diverse dining habits that provides transparency and the ability for guests to make informed choices. The pursuit of opportunities for my coworkers to learn, grow, and flourish in this industry.
Respect for our guests which manifests itself in fresh, delicious, uncomplicated, ingredient driven, fairly priced menu items. Pursuit of the intersection of quality and price. I find genuine honor in serving our guests. It’s a lifelong pursuit and I love making people happy. I love it. It’s my second passion after my family.
Winner of "Chef of the Year" Award by The Virginia Restaurant, Lodging and Travel Association (2017)
Winner of "Best Chef" Award by the Sun Gazette "Best of Fairfax" (2018)
3 time winner of Chili Cookoffs
All Army culinary competition finalist
Former cook for the Secretary of the Army at the Pentagon
A pioneer in the farm to table movement in Vermont in the 80’s at the Perry Restaurant Group
Founder of free Thanksgiving dinner and coat drive at Sweetwater restaurants in Burlington, Vermont, now in its 20th year serving 800+ delicious Thanksgiving meals and warm outdoor clothing for those in need
General Manager for Palomino restaurant in Washington, D.C. and Restaurants Unlimited at Seattle, Washington
General Manager and Management Trainer at Olives restaurant for James Beard Award Winner Todd English
Raised over $65,000 in 8 years at chef auction for Life with Cancer charity organization
Co-developer of the Glory Days Grill Nutritional Calculator which provides complete transparency for all dining guests
Co-originator of the Glory Days Grill Seasonal Menu concept with over 300,000 fresh, seasonal items sold annually
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