How did you end up working at the Cheese Shop?
My partner and I had just moved here from Brooklyn where I had been managing a farm-to-table restaurant. I knew I wanted to stay in the food industry but I also knew that I wanted to try something different than restaurants—so I answered an ad on Craigslist. Apparently I was the throw away candidate and there was someone else with an inside track.
What part of the France 44 renovation excites you the most?
The loading dock! Customers are going to love the event space but the employees are going to lose their minds over the loading dock. I estimate we’ve unloaded 700,000 pounds of product off the back of an 18 wheeler over the last 14 years. In rain, -30 windchill, 100 degree heat. It’s not a ton of fun [pun intended].
What’s something that might surprise us about you?
I hardly eat any cheese or meat. I was vegetarian for over 10 years and I still often think like one. Really my ideal meal is fresh fish with lots and lots of vegetables. Though I do eat pasta loaded with Parmigiano Reggiano at least once a week.
How have you seen the Cheese Shop change in the past 15 years?
This past holiday season we did more business in an hour than we used to do in most weeks when we first opened! It used to be just two of us employed by the cheese shop and now there are 60 of us. I love that so many more people can experience our brand of hospitality.
I see your title is Cheesemonger In Chief
Yup, that’s right.