In the Beginning

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     My first experience in the restaurant industry started at age 16 working at the Sizzler as a dishwasher.  I climbed quickly through the ranks, from salad chef to prep then behind the broiler.  At the same time I was working at the Huntington Townhouse on weekends as a Bartender.  I was recruited by Jane to set up the Viennese Dessert tables for extra large events.  Almost immediately I moved across the street to a high end Italian Restaurant as a busboy then a server.  My enthusiasm for the industry grew as I moved through different restaurants over the next few years.  

     My next endeavor in the late 1970's early 1980's was a jump into French cuisine which was very popular at that time.  I stayed in the same location even as the owner changed.  Goldie's of Huntington maintained a large French influence with extensive table side cooking.  There I became the Maitre D'.  The new owner was formally a manager of a Burger King and taught me the importance of portion control and regular inventory.

     I bounced around a bit and winded up at fine dining restaurants with extensive table side cooking; the Encore Room in the Smithtown Sheraton and the John Peel room in Westbury.   In the late 1980's I found myself a job as a Maitre D' in an Italian restaurant named Hermann's Black Sheep, which later became Barolo.  I remained there for over the next 13 years as a manager/Maitre D'.  My duties included many table side responsibilities.

     When my son was born I found myself looking for a position with a company that might provide some benefits.  It was then I found a position at Rothmann's  Steakhouse part of the Tony Scotto organization.  I also worked at their sister restaurant Blackstone Steakhouse for lunch.  I decided to take a job as a Waiter because after going through a divorce a manager's schedule would infringe on visitation with my son.  I made a good living and was employed there for 14 years.  As my son grew older and became an adult, I decided to explore my passion for helping people run the day to day operation of a restaurant.

      My next endeavor was to help a personal friend open his first restaurant in Amityville  named Sophia's Italian Bistro.  At that time I was aiding in all the operations of the business. I remained with him for close to 3 years. 

     I left there at a chance for a normal work schedule with benefits and took a position at an assisted living facility.  Although gratifying, the Food Service Director position wasn't enough to pay the bills.  I took a Captain's /Assistant Manager position at Matteo's Trattoria of Huntington working for one of my former employers, Jerry Sbarro, who also owned  Rothmann's Steakhouse. 

   Ultimately, I was fortunate enough to find a position at a high end Italian restaurant  in Syosset named Franina Fine Italian Cuisine with a great staff and fantastic owners.  Here I  am a Captain and have taken on the additional role of event coordinator.