From an early age, Dominic spent summers catching fish and picking fruit off local trees in his native Florida.
Dominic attended Le Cordon Bleu in Orlando. After honing his skills at Gary Danko in San Francisco, he moved to Luma on Park where he quickly moved through the ranks to become Sous Chef. After working at Jean-Georges in New York City, he moved to Resto to learn more about the nose-to-tail movement and charcuterie production as the sous chef. Dominic then spent three years as the Chef De Cuisine at Tipsy Parson in Chelsea before assisting John Fraiser in opening Narcissa at the Standard East hotel. Dominic then moved back to Florida to open Slate with James Beard nominated Cocentrics restaurant group, before joining Amali in the summer of 2016 where he oversees culinary operations for Amali, Amali Mou, Sopra, and The Bar Room.