My journey in the culinary world started in 2006 at the French Culinary Institute in Soho, NYC. At a young age, I got to witness both of my grandfathers in the kitchen, blasting their record collections and cooking the day away while bringing the whole neighborhood together in a magical borough called Brooklyn, NY! The energy I observed throughout my childhood triggered parts of my brain that I never knew creatively existed until later in my life. As I got older, food and music together fueled my obsession to entertain people. Sense and Sound were my salt and pepper. I got my first pair of turntables in 1996, and I became obsessed with bringing hip hop, house music, and cooking together. I was lucky enough to play at some major NYC venues like Sound Factory, The Tunnel, Limelight, and Exit—all before I turned 18. Making 3,000 people dance in a NYC nightclub does something to your soul that lasts forever. It’s my lifelong passion to bring that energy into everything I create, whether it's food, music, or visuals!

One day, after watching Emeril say "Bam!" on the Food Network, I had the idea to go to culinary school. I chose the French Culinary Institute because one of the most important chefs in the world was a dean there: Mr. Jacques Pépin, and I had to learn a thing or two from him. If you go to the right school and learn from the right people, it can give you the proper creative tools for anything you decide to create in life.

A few years after culinary school, I decided to execute the recipes I had collected over the years, making pesto and hummus, and began participating in farmers' markets from NYC to the Hamptons. One day, while enjoying the Montauk sun at a farmers' market, I had an epiphany to create a concept honoring the chefs who made certain dishes for me. This ignited a part of my creativity that would keep me awake at night. Essentially, it was one of those things that I felt I had to do ASAP.

The first time I published my first "Hug the Chef" led me to write this to you. You see, my "biography" isn’t written in the third person; I dislike that. This is me speaking for my funky self. I love telling a story through food and the history of my music. I feel blessed that social media allows me to combine these tools so effectively. Integrating everything I’ve learned from studying Emeril, Eazy-E, Julia Child, The Notorious B.I.G., Salvador Dalí, Elvis, Jim Morrison Jacques Pépin, and, of course, the heart, art, and soul of Anthony Bourdain and Walt Disney, I bring you AL Fenza Productions—where food merges with my journey into imagination, blending my style of food, music, and art into your restaurant's social media.

Traveling the country and working with so many chefs has been the biggest blessing. Understanding the common goal of bringing a culinary foodie audience into establishments is why I started "Hug the Chefs" — to feature great dishes from all over the world. I never limited myself to one culture; one thing I learned from some of my culinary idols is that everything is about technique, but every journey to each dish is its own galaxy. The art comes first for me, but, more importantly, customer service is also paramount. I could go on and on about how much I love what I do and all the tools I've created over two decades to build something with you, but I would rather just talk to you. Reach out if you’d like. I love you already. Life is beautiful!