Chefaross Culinary Services was born out of a deep-seated passion for cooking and a desire to share that love with others. Growing up in a family where food was not just sustenance but a way of expressing love, I quickly realized that the kitchen was my sanctuary. After honing my culinary skills through years of experience in private settings, restaurants and hotels I decided to share my knowledge and talents. What sets Chefaross apart is my commitment to personalized custom services.

I understand that every event is unique, and I will take the time to know the client, their preferences, and the story they want to tell through their meals. Whether it’s an intimate dinner or a joyful family celebration, I treat each dish as an opportunity to connect, delight, and create lasting memories.

I have worked in the Industry in the Springfield Area for 45 years. Cooking at favorite restaurants like The Yankee Peddler, Gus & Paul's, Theodore's, PJ Scotts and the Ivanhoe where I was chosen best brunch in the valley 4 separate times. I also worked for the Marriott, Sheraton, Raddison and Holiday Inn Hotels as Executive Chef and Food & Beverage Director.

I also have volunteered to Cook for the Jimmy Fund Chef's Event and the Big E and was won best dish for my creative Duck Breast Dish. There I met John Walter's from WHYN Radio, invited him to dine at the restaurant I represented, and he was so impressed he invited me to be on his show " THE FOOD DUDE" where we talked food for a whole hour.