Ed first walked into a kitchen at the age of 15 as a dishwasher in a small restaurant in Levittown, Pennsylvania. This is where he discovered his passion for food service and hasn't looked back since. His first step into professional cooking was at the Cherry Hill Inn in Cherry Hill, New Jersey, where he moved up the ranks from a breakfast cook to an assistant banquet chef. His experience in the hotel industry expanded for the next several years, taking him to places like the Berkshire Place Hotel in New York City as the Executive Sous Chef, the Sheraton Tobacco Valley Inn in Hartford, CT, where he first attained the level of Executive Chef, the Berkshire Country Club in Reading, PA, a variety of Boyle Hotels throughout New Jersey, and the Hilton Gateway Hotel in Newark, New Jersey. This gave Ed the opportunity to gain valuable experience in planning, managing, and executing all aspects of food delivery. From kitchen and banquet layout design to management of product and staff, Ed has accrued a dynamic level of experience in all areas.
Looking for new challenges, Ed moved to revitalizing an existing restaurant in Bucks County, Pennsylvania as Executive Chef/Manager. This included redesigning menus, staff development, extensive off-site catering services, as well as a host of other accomplishments. For the last two decades, Ed has moved into a more intensive managerial role, serving as Director of Dining Services for an upscale continuous-care retirement facility outside Princeton, New Jersey. This served as the culmination of his extensive knowledge of food delivery, having to manage dietary demands while maintaining high-end service. His dedication to food service and sanitation led him to earning certification in both food protection and dietary needs (CDM/CFPP). This position required Ed to multitask by maintaining multiple points of food delivery, including three healthcare dining rooms and two independent-living restaurants. In addition to this, Ed delivered a range of special catered events.
Throughout Ed's 50+ years of experience, he has excelled in a variety of settings, cooking styles, and food delivery modalities. He is a master of the culinary arts, and can assist your business in becoming the best it can be.
Looking for new challenges, Ed moved to revitalizing an existing restaurant in Bucks County, Pennsylvania as Executive Chef/Manager. This included redesigning menus, staff development, extensive off-site catering services, as well as a host of other accomplishments. For the last two decades, Ed has moved into a more intensive managerial role, serving as Director of Dining Services for an upscale continuous-care retirement facility outside Princeton, New Jersey. This served as the culmination of his extensive knowledge of food delivery, having to manage dietary demands while maintaining high-end service. His dedication to food service and sanitation led him to earning certification in both food protection and dietary needs (CDM/CFPP). This position required Ed to multitask by maintaining multiple points of food delivery, including three healthcare dining rooms and two independent-living restaurants. In addition to this, Ed delivered a range of special catered events.
Throughout Ed's 50+ years of experience, he has excelled in a variety of settings, cooking styles, and food delivery modalities. He is a master of the culinary arts, and can assist your business in becoming the best it can be.