While most kids were watching cartoons, I was somehow glued to public television cooking shows with Julia Child, Martin Yen and Jacques Pepin as my top three favorites. By age 14, l knew what I wanted to be when I grew up – a chef. I soon landed my first job as a line cook at a local diner in Visalia, California. Next came my dream come true – being accepted to Le Cordon Bleu College of Culinary Arts in Portland, Oregon (formerly known as The Western Culinary Institute.)
Education & Experience
After intensive training, I graduated with a degree in culinary arts and soon found myself in San Francisco. It’s there where I first continued to develop my skills at several regional Italian restaurants, tourist destinations and high-profile boutique hotels. I loved working with local farmers and suppliers in learning to understand and respect in-season products.
Next, I took a transformative five month expedition through Europe and Asia to immerse myself in a more diverse world of global cuisines. I often utilize flavor profiles and techniques learned during these travels by incorporating them into different dishes.
My culinary adventures eventually led me to the kitchens of New York City where I accepted the role of Executive Sous Chef at the W Hotel. This experience opened doors to an incredible opportunity – working as an Executive Sous Chef at Spice Market under the guidance of the renowned Jean Georges. This is where I got my first real taste of a Michelin starred chef’s high profile and extremely busy restaurant.
In 2010, I joined Legends Hospitality, a global bespoke hospitality provider servicing such properties as The Dallas Cowboys, Sofi Stadium, One World Observatory, Real Madrid, and Yankee Stadium to name a few. I started as the Executive Sous Chef for Yankee Stadium. Within two years, I worked my way up to the title of Executive Chef, and shortly after, became the East Coast Regional Executive Chef overseeing culinary operations in eight distinctive sports entertainment and iconic destinations.
Cooking is My Passion
Now with more than two decades as a culinary professional under my chef’s hat, not a day goes by that I think of my job as a job. Cooking and entertaining is my life passion. Whether revolutionizing concession offerings throughout the Stadium by creating signature items such as the #99 burger utilizing American Wagyu beef, or by curating exceptional culinary experiences for the luxury suites and ultra-exclusive clubs by meeting the discerning expectations of New York’s elite, professional athletes and team owners.
But really, at the end of the day, what I love most is cooking for family and friends. Being a Chef provides instant gratification and nothing makes me happier than watching the people around me enjoy the dishes that I put my heart and soul into.