History
My education began at Scottsdale Culinary Institute in Arizona, where I received my culinary arts degree from Le Cordon Blue. From there I moved to Minnesota where I worked in such restaurants as Forepaugh's, Lord Fletchers, and Granite City. My culinary training combined with restaurant experience has made me uniquely qualified to meet any food challenge, from fine dining to high volume cooking. In addition to my culinary journey, I worked in the fitness industry and competed in three national physique contests in the last decade. Health and fitness continue to be an important part of my lifestyle. Exercise and healthy eating go hand in hand, and thus the idea for Grillo Food and Services was born.
Specialties
Each dining experience is intended to affect the customers' lives in an exciting an unique way. A few of our specialties include Catering for large or small events of any kind and Personal Chef Services. I am constantly testing new recipes and cooking techniques while using fresh, seasonal ingredients and unique flavor combinations.
