Laboratorio Kitchen

I am pleased to welcome you to Laboratorio Kitchen where we have worked hard to create special dishes, representing regional, progressive meals that balance the natural flavor of food in a healthier, down to earth life style. Our meals are satisfying and succulent,we hope you join us to share both a memorable and enjoyable meal. My passion for cooking started early, many of my fondest memories was as child being greeted by the wonderful aromas and smells when I arrived home from school and walked up the three flights above our apartment to Grandma home. Often, on Sundays, while sitting in the kitchen, I watched her prepare and combine basic ingredients like onions, leeks, potatoes, meats, herbs and seasoning, cooking the ingredients on an old gas stove, to created traditional, satisfying, and mouth watering meals that stoked my curiosity and desire to also create dishes that appealed to the senses and made us happy. And by the time high school was over, I had already been working more than five years in a local pizzeria owned by a family friend, and discovered that cooking was my life pursuit and a passion that filled each day. It was in this space that allowed me to take an active interest in learning everything about breads, sauces, meats as well as how to run a kitchen and manage a staff, those early cooking experiences helped me recognize that there was so much more needed for me to develop and acquire before truly cooking for others. Later, graduating from the culinary school, Johnson and Wales in Miami Florida, I began working under influential leaders of the culinary world such as Emeril Lagasse, Tyler Florence, and Mitchell Althlz at exclusive restaurants that included Uva 69 – a Barcelonan bistro, Emerils of South Beach, and The Highlawn Pavilion in West Orange NJ. During this period, of being inspired by and watching great chefs, create fascinating dishes and combining exciting flavors in unique ways. I quickly learned that having a passion without develop