My love affair with food started at an early age, my granny used to take me to street fairs, festive carnivals and local markets. I was around four years old. I vividly remember to this day the bright red color of cinnamon icicle, the smell of roasted piglet porchetta with its hints of rosemary and garlic, the smells and sounds and colors. Everything I remember from that time seems of course larger than life.

Later on as the son of a US diplomat, I traveled the world and got exposed to many different cuisines and costumes. My safe haven, was the kitchen, where I would observe the cooks prepare local dishes for themselves and haute cuisine for the guests. Along the way, no matter where I was, what continent, what country, what language, the kitchen was the equalizer. The place where sounds and smells all too familiar threaded a common element between otherwise new and strange cultures. The kitchen was always the warm place.

Photography became my craft and passion, and as a fashion photographer I continued to travel around the international fashion circuit, later I entered the world of model management and as the international director of Urban Agency in Tokyo Japan my job was to travel the world looking for models. I must have circled the globe a couple dozen times in a ten year span, sometimes in big cities like Paris or Prague, sometimes in small remote villages and out of the beaten path places. This is the period I really became engaged in local cuisines of the world. Regional local ingredients, made by locals for locals. This would eventually be the founding stone for my culinary style. From roadside trattorias in Tuscany, to gipsy tapas ‘tablaos’ in Seville, to secular restaurants in Shinjuku,  outdoor cafés in Budapest and Cajun shacks in the Louisiana Bayou, my travels allowed me to experience first hand wonderful food and meet the people who made it.

I left the moldel  industry in 1999, went to Brazil, found a shack in the islands and began the pursuit of a lifelong calling. It started with a fish shack by the beach, developed into a calzone tavern and ended with a trattoria. When all was said and done, ten years later, I had been a fisherman in an eight man whaler dropping nets for mullet and anchovies, an oyster farmer, a charcutier, a pizzaiolo, a chef-restaurateur and a food activist. As one of the leaders introducing the Slow Food movement into southern Brazil, helped organize local fishermen’s wives into cooperative efforts to avoid the eradication of the ‘Berbigao’ clam from the waters of the southern Atlantic. Partnered with university agriculture initiatives to export Acai berry and founded a movement to protect stingless meliponine bees, market their honey and revert the proceeds towards expansion.

In 2007 came back to the USA. Wandering through the New York Fancy Food Show in winter of that year I came across black garlic. This encounter as it turned out shaped the next years of my career. I became one of the first importers of black garlic in North America, produced the largest website on the matter in the English language, created Black Pearl Garlic, a single clove black garlic made of unique garlic only found at the foothills of the Himalaya mountains and became a black garlic authority.  In 2010 I started my quest to build a gourmet website featuring artisanal food and food related items, small batch production, single source products, farmstead, homestead, local seasonal organic and hard to find items.

In 2012 Chef Lippe embarked on yet another traveling enterprise. ‘Fratello Sole’ (Brother Sun) Traveling to Europe, and bringing back small farm and classic DOP cheeses to America. This time taking the products on the road to Florida. Farmers markets, food festivals, street fairs, all grounds for promoting and sharing wonderful artisan products with patrons.

In 2017 Chef Lippe launches Forks & Corks Vero Beach. Culinary workshops, Wine and Food pairings and traveling culinary adventures.

“And here I am on the road again… It feels like home”

Chef Lippe


26 responses to “About

  1. What amazing life experiences! If I could do anything I would travel and write food reviews for a magazine like Bon Apetite… Dream job:) thank you for following my blog and twitter! Looking forward to reading more o your p


  2. I’m really enjoying the design and layout of your website. It’s a very easy on the eyes which makes it much more pleasant for me to come here and visit more often. Did you hire out a developer to create your theme? Great work!


  3. Crikey, you’ve crammed a fair bit in your life. I’ll be really annoyed if you’re only 24 🙂


  4. Chef Flippe – does anyone ever manage to keep up with you? What a great life. What a cosmos full of satisfying experiences. Your passion flashes with creativity and vitality. Just simply marvellous.


  5. I absolutely LOVE the website. Amazing photos, recipes clear and well done, and the food is just so unusual and looks delicious! I’m very, very glad I subscribed!! I will definately be a regular visitor 🙂


  6. reneeboomer

    What an adventurous !! Awesome. Thank-you for following my blog. 🙂


  7. reneeboomer

    oops…sorry. I meant to say, “adventurous life”… 🙂


  8. Thank you so much for the follow!

    Your past sounds so amazing, and I look forward to reading about the delicious dishes! You got me at the lamb burger =)


  9. Hi chef, and thanks for following my blog 🙂

    Love your CV in ‘About’ – talk about a full life! Here’s to much more of the same 🙂


  10. Thanks for following Whimsey Pie. I am looking forward to reading about all your delicious dishes, too!


  11. Thank you for following my blog. I hope you are enjoying the recipes!


  12. I’ve nominated you for the Liebster Award! Check out my post (http://cookingwithcorinna.wordpress.com/2012/12/12/liebster-award/) for details.


  13. Hi, you have been nominated for the Leibster Award, thanks for all your great posts… all you need to know is here:


  14. Last week I sent you a comment nominating you for the Beautiful Blogger Award and the Reader Appreciation Award. A few of the comments went to the spam boxes of other nominees, so I hope you received yours! In any case, I love what you’re doing and am looking very forward to more in 2013! All my best for the holidays! http://becomingmadame.wordpress.com/appreciation/


    • Thank you so much for the nomination! I did get it but with the holiday cooking I have been soooo busy. I will respond as soon as I can. Thank you for the nice comments. I hope you have a year filled with joy.


  15. your blog looks great! Can’t wait to try your recipes, I look forward to following you 🙂


  16. noa


    I am Noa Berger, VizEat’s Community Manager (http://bit.ly/Wf1vx3). We connect locals and travellers who’d like to discover a new culture with hosts who welcome them at their home around a meal.

    Using VizEat is very easy and straightforward: hosts post their meal (this could also be an aperitif, brunch, wine & cheese, etc.) select a date & price, choose their guests and then share an authentic moment around a home cooked meal!

    I love your blog and so would be delighted to discuss a potential partnership. There are numerous mutually beneficial opportunities that we can present to you.

    Would you be available for a 10 minute chat so that I can give you more details about the partnership and what we are proposing?

    We look forward to welcoming you on board!

    Kind regards,

    Noa Berger
    Community Manager


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