About Bistro 70

  It was in the mid 90’s that I discovered the world of culinary arts.  While working at Bass Lake Taverne, in Chardon as a line cook, I decided to pursue a career in the restaurant business.  Leaving behind a childhood dream of becoming a dentist and taking over my fathers practice.  I soon realized I shared a passion and talent for the field and enrolled at the prestigious Culinary Institute of America, in Hyde Park, New York. During my time at the CIA, I completed an externship under fellow CIA graduate Chef Paul Mattison of “The Summerhouse” in Sarasota Florida.  After graduating in the top 5% of my class with high honors in 1998 from the CIA, I accepted a Sous Chef position at Madison Country Club spending several years putting my knowledge to work and developing my skills.  In 2001 I transitioned to downtown Cleveland and accepted a position with the industry leading “Levy Restaurant Group” at Jacobs Field.  Because of my strong leadership and culinary skills I was awarded several accolades during my time as the Sous Chef of the premium dining facilities at Jacobs Field.  I continued to build my culinary knowledge along with my management skills which would soon pay off. In 2004 after three seasons downtown, I wanted to move a little closer to home before opening my own restaurant.  After much searching, I found a home for my Bistro. A two story brick building located at 70 N. Saint Clair in the county seat of Historic Downtown Painesville.   I currently reside in Painesville Township with my wife Leslie and two beautiful young daughters.


   Through my vision Bistro70 has been very committed to the local community and support of local charities, churches, schools & community services.  Some of these include L.E.A.F. Lake & Geauga County, Lake County YMCA, Lake Hospital Systems, Lake County Historical Society, March of Dimes along with many other organizations in N.E. Ohio.