About Us
About Us
Executive Chef
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I have always had a love for cooking. Flavor, methods, and presentation
were intriguing to me, even as a child. My grandfather is an executive chef in Baltimore, Maryland. I took my
interest and love for food and entered the profession in 1995. I have worked with a variety of cuisines but
Italian is where my heart is. Passion, precision, and hard work go into every dish that I create.
In October 2006, I was given the opportunity to be a part
of the opening of Donatelli's Bistro. The owner, Don Baker, and I have worked in unison for seven great years.
At Donatelli's, we serve an extensive variety of fresh and delectable dishes. My most recent addition to the menu
is the pecan encrusted mahi: a pecan and honey glazed filet of fresh mahi.
During 2007, I have had some wonderful opportunities to share
my passion and vision with others. The Suburban Journal has featured our restaurant. I was given the opportunity
to compete in the St. Louis Iron Chef Competition at the 2007 Home and Garden Show. Most recently, I was able to
share some healthy recipes and cooking tips on KMOX Talk Radio.
My personal mission is to continually strive to satisfy and impress
customers with food that is created with quality ingredients, artistic flair, and flavors that will leave diners yearning for more.