Executive Chef
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Opened Parc Aspen as Executive Chef
Executive Chef - Parc Aspen - Aspen, CO
(2022-02 - 2026-01)
Opened Parc Aspen as Executive Chef
Chef de Cuisine of the "Camp Lodge" - Martis Camp - Truckee, CA
(2019-05 - 2021-06)
Chef de Cuisine of the "Camp Lodge" at Lake Tahoe's Premier Golf and Ski Club.
Executive Chef - State Capital Kitchen - Santa Fe, NM
(2015-10 - 2018-12)
Executive Chef, Voted best restaurant in Santa Fe by the "SF Reporter" and "themanual.com"
Opening Chef - Arroyo Vino - Santa Fe, NM
(2012-08 - 2014-11)
Opening Chef of Santa Fe's premier wine shop/restaurant
Head Chef - Max's - Santa Fe, NM
(2010-07 - 2012-01)
First head chef position served "Craft American Cuisine" specializing in tasting menus and modern technique
Line Cook, Sous Chef - Salts Restaurant - Cambridge, MA
(2006-09 - 2008-05)
Hired as a line cook eventually became Sous Chef and handled Pastry as well
Pastry Program Student - Wine Spectator Restaurant Culinary Institute of America - St. Helena, CA
(2005-07 - 2006-06)
Focused on pastry, was in the pastry program at the CIA
Line Cook (Fish Station) - Straight Wharf - Nantucket, MA
(2004-01 - 2004-12)
Recruited by former chef to come out and work the fish station for the season
Garde Manger, Lead Grill Cook - Studio Restaurant Montage Resort - Laguna Beach, CA
(2003-05 - 2004-05)
Hired to work Garde Manger became lead grill cook under chef James Boyce
Cook - Café Soleil - Reno, NV
(1998-09 - 1999-06)
First Job as a cook
Associates Degree - ACF certified apprenticeship program - Colorado Mountain College (1999-07 - 2002-09)
Master's Program - ICIF Costigliole d' Asti, Italy
Baking and Pastry program - Culinary Institute of America at Greystone St. Helena, CA
