He’s been an accomplished chef for years. Now that he finally has a restaurant to call his own, he’s on a different level.
We knew the meathead prodigy could cook a good burger. At Irving Mill, he expands his talents to poultry, lamb, and fish.
As the barnyard barbarians storm the gates, the young James Beard award winner is keeping the flame alive for haute cuisine.
At the ripe old age of 35, the grizzled Daniel veteran has raised the bar for brasserie cuisine.