Executive Chef, Kitchen pro, Culinary mercenary
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I have experience with a multitude of cuisines and am comfortable designing menus, preparing food, and cooking for just about every food type imaginable. I have a strong personal work ethic but most importantly value the strength of a good team and cultivating a team first atmosphere. I'm not afraid to go above and beyond for the guest and enjoy having a “Yes is the answer” type of mentality and attitude.
I have been cooking professionally and working in the restaurant industry for over 20 years. In that time, I have worked for a wide variety of concepts from fine dining restaurants and large resorts to smaller family owned locations and fast casual ideas.
I graduated from high school in 2005 and spent some time at Florida Culinary Institute in West Palm Beach.
