Carl grew up in the suburbs of Chicago. He began cooking at a very early age with both his Mother and Grandmother. His interest in cooking came from his very intense interest in eating. When it was time to get a job at the age of 15, he knew it had to be in a kitchen. In the last half of his high school career he was fortunate enough to have access to a culinary program at the local technical school.
Carl spent half of his school days in hands-on culinary classes for his junior and senior year. He was able to participate in programs like Skills USA and ProStart. Carl was accepted to The Culinary Institute of America in 2009. In 2011 he graduated from the associates program. Then, he started the path through the Bachelors program, graduating in 2012. After graduation he moved to Boston with his future wife. Carl began his career working for Barbara Lynch at Menton where he learned exactly what it took to work in a fine dining restaurant. After working his way through all the stations and up to the Chef de Tournant position, it was time to head west. Carl and his wife headed to Portland, Oregon where he got a job as a Sous Chef at the Japanese izakaya, Biwa in 2014. Carl was with the company for 3 years bouncing around to other restaurants in the group including a ramen shop and an outdoor yakitori food cart. He worked his way up to Director of Culinary Operations. Carl was hired on to the Minam River Lodge team as the Chef in 2017.
Undertaking the task of developing and implementing what the new off-grid kitchen would look like and how it would work. After 3 summers of open fire cooking, experimenting with fermentation and learning how to get the most out of the vegetables grown in the on-site garden, it was time for a change. Carl and his family moved to the Rouge Valley in spring of 2019.