Stuart having grown up on a farm he at a young age would develop an appreciation for farm fresh ingredients.

He would then serve his culinary apprenticeship working under classically trained chefs from Italy, France, and Germany. He would work at quite a few famed restaurants including Hemingway’s Restaurant in New Port Beach, the Ritz Carlton in Laguna Niguel both in Southern California the Marquessa and The Palm Grill in Key West Florida and Sublime Restaurant in Fort Lauderdale Florida. He was a part of these restaurants achieving notoriety in publications like Bon Appetit, Food and Wine, Gastronomica and Cooks Illustrated.

Stuart’s exciting career would expose him to Mediterranean, Italian, Moroccan, Middle Eastern, African and Asian cuisines and as a chef from the Americas he to would also be exposed to Argentinian, Southern Californian, Creole, Jamaican and Mexican dishes.

Be it Savory or sweet, grilled or sautéed, sourdough breads or pastries, sushi or sashimi his culinary knowledge is extensive and ever growing.

Whether you are vegan, vegetarian, kosher, lactose intolerant, gluten free he has the skill set to accommodate those needs.