THE BLIND MULE RESTAURANT - Key Persons
I started in the restaurant business at age 15. My father told me if I was going to do something the rest of my life, I better enjoy it. Well, cooking was it.
I put myself through culinary school and did my apprenticeship at a 1 and 2 Michelin Star Restaurant during the 80s. I returned to the states to land a job working for Chef Jean Banchet at Le Francais, the best restaurant in Chicago at the time.
I later moved to San Diego to work at several upscale resorts and restaurants. I became a chef for several Chaine des Rotisseurs groups, and worked as Executive Chef and Sous Chef at several Relais & Chateaux hotels. I've received feature coverage and mentions from Food Art, Southern Living, and others.
We have 3 boys. You'll sometimes meet James, Alex and Benjamin as you dine with us, or catch a glimpse of them as they help me in the kitchen. We are truly a family business.
I give God all the credit as He is the one who has enabled me to do the things I have achieved.