Growing up in Brooklyn, New York, in the shadow of the Verrazano Bridge, I've always drawn inspiration from the familiar yet ever changing communities around me. I've watched as my neighborhood flourish from a working class Italian neighborhood into a multi-cultural melting pot.
I first picked up my mother's Yashica camera when I was 15 years old and I fell in love immediately. I tried to take the camera anywhere I could find action, from punk rock shows at CBGBS and dank Brooklyn clubs to capturing my friends tearing up our secret skate spots
I bounced around from job to job, borough to borough throughout my 20s, but it wasn't until I started pastry school did I realize that I could turn my creativity into a career. The process of trial and error that goes into baking can be frustrating and at times fruitless, however, when it turned out right...I learned both the discipline of a craft and the joy of creating something that was uniquely mine.
In somewhat of an abrupt departure from being a pastry chef, I moved onto becoming a train operator for the MTA. In a system that is built on rails and tunnels, signals and schedules, I could have felt stied but what I found instead was a very different way to look at New York City. As a passenger and a pedestrian (and a life-long New Yorker!) who had spent most of his life above ground, being a train operator gave me a new view of how this city operates and really gave me a chance to marvel at the industry and humanity of it all. It also gave me the opportunity to photograph the unique art and graffiti that lay deep between the stations.
I am entering a new chapter in my life, and am once again going back to basics and capturing the city around me; still approaching subjects and locations with the fresh eagerness of my youth, but this time drawing upon the methods I have gained in my professional life, understanding the grid lines but knowing how to put my own flourishes to make the image uniquely mine.