EJ’s cooking career began in his home town of Sea Isle City, NJ at the very young age of 12 (before you could even legally work) at Garrity’s restaurant where he stayed for 10 years until they closed. “I started working with my dad for fun, then for the money, but I stayed for the action,” says Chef EJ, “I loved everything about it.” Cooking quickly became his passion and direction.
“My father loved to cook, and I just absorbed everything he did.”
Growing up in a shore town, surrounded by its fishing ports and inspired by the sharply contrasting seasons, EJ developed an appreciation for the seafood and agriculture of southern Jersey. With the encouragement of his family, EJ decided to turn cooking into a career and was accepted into the Restaurant School of Philadelphia.
After graduation, EJ moved to Tampa Bay, FL, where he quickly moved up in the world renowned Berns Steakhouse where he remained for three and a half years. It was here where he quickly developed a passion for finer cuisines. After moving back to NJ, he soon became an executive chef of a fine dining seasonal restaurant.
EJ has now advanced his career in catering and restaurant management with becoming the new proprietor of the Cold Spring Grange Restaurant.
