About Us
About Me
I was born in Western New York, near Buffalo, and started working in restaurants at just 12 years old as a busboy. I quickly moved into the back of the house, where prep work introduced me to fresh ingredients and the discipline of professional kitchens.
Over the next 37 years, I worked my way through nearly every role — prep cook, line cook, pantry chef, pastry chef, kitchen manager, sous chef, and executive chef. Through it all, one thing never changed: my love for handling fresh, beautiful ingredients.
From Seed to Harvest
Watch how our microgreens are grown with precision and care.
Pure Flavor. Real Nutrition.
Our microgreens are harvested young to preserve taste, texture, and nutrients.
Leaf your stress behind.
Being surrounded by fresh greens has always inspired me. There’s something grounding, creative, and calming about working with living food — it’s where passion and purpose meet.
Chef-driven quality
Fresh-picked daily
Grown indoors, year-round
Beautiful presentation
Explore Our Green Journey
About five years ago, after an injury that kept me home for a month, I began growing herbs and vegetables indoors as a hobby. What started as a way to stay busy during recovery quickly became something more.
Even after returning to my executive chef duties, I kept growing. Before long, my kitchen and dining room had transformed into a full indoor vertical farm. That’s when I began experimenting with microgreens — and I was hooked.
Meet The Expert
Founder & Executive Chef
Still working as an executive chef, I bring a chef’s eye to every tray we grow — focusing on flavor, texture, freshness, and presentation. Verde Bello exists to provide chefs and home cooks with microgreens that elevate every dish.
Growing with passion, guided by friendship.
What started as a shared love for fresh, quality food has grown into Verde Bello — rooted in community, care, and exceptional microgreens.
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