What inspired you to join Bernstein?
Prior to joining Bernstein, I spent ten years in investment consulting, a career that brought me into contact with many of the world’s best institutional money managers. During that time, across literally hundreds of meetings, the people from Bernstein made the strongest impression on me. They were always the best prepared, the most articulate, and had the keenest interest in terms of helping me do my job better. All of those admirable, and rare, qualities stood out to me. After my interactions with the stellar Bernstein crew, I decided that if I ever moved over to the money management side of the investment industry, I only wanted to work for Bernstein. In 2005, that professional goal was realized and I’ve never regretted it since. My favorite part of the job is supporting the Bernstein Advisors and helping our clients achieve their financial goals.
Which personal accomplishment makes you proudest?
I have always enjoyed flying planes.
After college, I obtained a Private Pilot license and seriously considered going the military route. Graduate school eventually won out, but I never lost my interest in flying. Fast forward many years later, and I decided to get my Instrument rating in addition to my existing pilot license. Juggling full-time work and family, attending ground school and completing the necessary flying requirements took the better part of a year. It was exhausting and tested my bandwidth, but at the end, I accomplished my goal. I took my youngest flying recently and instantly recognized that gleam in his eye that I used to have when I was his age. Hey, who knows? Maybe someday he’ll take his kids flying. That would be my proudest accomplishment thus far. In the meantime, our goal is to build up my son’s aviation experience and plan a trip across the country.
If you didn’t work for Bernstein, what else would you be doing?
On the weekends, I tend to be a homebody and enjoy spending time in the kitchen. Cooking is one of my favorite hobbies and, unlike golf, the more I work at it the better I become! I’m not ashamed to admit that I like seeking out and reading new recipes—and doing the grocery shopping once I find one that suits my mood. Cooking relaxes me and it’s also the closest I have come to embracing my creative side. Now, let’s not go so far as to say that if I didn’t work for Bernstein, I would be a chef in a Michelin-starred restaurant. But I would find a way to indulge my love of cooking. Everyone has to eat but few take the time to learn how to cook really well. Teaching others how to cook in a classroom setting could be fun and a lot less stressful than satisfying a room of demanding diners. In some ways, this career move would be full circle back to my childhood when I learned how to cook from my mom.