Bio

bio2Born into a family of restaurateurs, I started cooking at the age of 13 in my Father’s restaurant, The Baroque in New York City. Friday evenings and Saturdays were dedicated to learning the “Classic French” cuisine.

I continued cooking and serving in our restaurant or those of my family until I graduated from Fordham Univ. I then went to Europe and studied in France and Italy. Learning their respective cooking methods and then worked in kitchens or on the floor in France, Italy, Switzerland, Germany and Greece.bio1

Upon my return to the States I’ve been involved in Hotels and Restaurants all my working life. Now that I’m retired I find I just can’t extract myself from the creation of good food, so Bugoni Sausages and other things!

Montana's Best Gourmet Sausages!

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