Executive chef
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Been working in the Food service Industry for 20 years.
Started as a dishwasher at 15 in a Cuban cafe. Attended culinary school in New York City. Worked for 8 years in NYC for Bouley, Momofuku, and Nobu.
Moved to Atlanta in 2014 and worked for Ford Fry restaurants opening St. Cecilia and Beetlecat. In December 2019 I was Chef/Owner of FIeld Day/Eceryday Market. Closed in 2022 and returned to Ford restaurants at The Optimist where I reside curecently
Associates in General studies From Fsu graduate in 2009 from the French Culinary Institute NYC
