About Chef Sterling

As a professional chef with 35 years of experience, I have worked in many top restaurants in New York. I have a diverse background in French, American, and European cuisines and a strong background in baking and pastries. My cooking career began when I was a young kid growing up on a large farm in West Virginia. Everything came from the garden or the woods; we also had our livestock. I was introduced to butchering around five or six years old. We butchered cows and pigs as well as chickens and deer. Later, I became a cook in the United States Navy for four years. I then graduated from The Culinary Institute of America in 1993. Working at restaurants like Lespinasse, Aureole, and The Inn at Little Washington, I perfected my skills and embraced my passions. Later, I opened my award-winning restaurant, The Sterling Inn, in New Rochelle for six years. Today, I am the proud owner of Sterling Culinary Concepts.