I am a Midwestern born and bred Chef whose passion for food sparked at the age of eight when I began cooking for my family. I started my culinary career in the heartland of America: Kansas City, Missouri. It was there that I took a job in the best French restaurant in the city. Later, I began an American Culinary Federation apprenticeship with Starwood Hotels Inc. While working at the Westin Hotel, I progressed to the position of kitchen manager at Benton's Steak House. After completing my ACF apprenticeship, I decided to travel the nation to see the countryside and its varied cuisine.
Once familiar with the different cooking styles of the country, I settled in New Orleans where I was spellbound by the character of the locals and the bounty of the gulf region. There I spent the next several years learning about the heritage and artfulness of the local cuisine from proclaimed chefs in the city. The kitchen experience he gained from them allowed me to refine my culinary identity: American cuisine made from quality ingredients, finely executed with clean, classical technique.
All around I am passionate, calm, and sincere. I take pride in my work and I enjoy working with my hands. Mechanics come easy to me, and I am good as an all around handy man.