Tastemakers – Sage
Image: John Revisky
Tell us where the inspiration for your menu came from.
My menus are inspired by my travels. I often get inspiration at night. I keep a pad at my bedside. If I get an idea for a dish, I usually wake up and write it down. If I’m truly inspired, I’ll get up and go to the kitchen, even at 3 or 4 in the morning. I have all these ingredients in my kitchen. I’ll start creating the foundation for the recipe.
Any advice to newcomers in the Sarasota restaurant space?
Be kind and be nice. There is a lot of hard work behind every restaurant in this town. We’re all striving to be successful and part of a community. I make it a point to post about my fellow chefs at their restaurants. We support each other.
In three sentences, explain your philosophy or approach to cooking.
Be authentic and use the ingredients from that country in that dish. Dedicate yourself to your kitchen and understand that it is your paradise. Always let your staff know how important they are.
How did you know you wanted to be in the culinary industry?
I worked other careers, as a musician and then a corporate executive, but food always called me back. One day I decided to go to the French Culinary Institute in New York and then spent two years working in different countries. I knew I was willing to sacrifice everything to follow my passion for cooking.