My culinary journey started at 18 where I worked for 2 1/2 yrs at the Peabody Hotel in FL. From there I worked 1 yr in a fine dinning kitchen as a lead cook at Wildflower in the Lodge at Vail in CO. After that I spent 1 yr working in LA under a talented chef. Then I took a Chef de Cuisine job in SF at Le Meridien Hotel where I spent 2 1/2 yrs. After that I went back to Vail CO to take the Exec Sous Chef job where i spent the last 2 1/2 yrs.

I graduated with my Bachelors degree from the Culinary Institute of America in New York. From there I worked in New York at a free standing restaurant. I moved to London, Miami, Hong Kong, and finished back in New York spending seven years working with the Mandarin Oriental Hotel Group. There is where I gained most of my FOH experience and how to treat customers as guests within the restaurant.