I studied at the Art Institute in Seattle, a world-renowned facility for culinary arts. During my time there, I developed my own cooking flair, which I was recognized for in the food business for over 20 years.

Over the years, I continued my career cooking at various exclusive restaurants. I was a campus dining service director and held the position of executive chef in different establishments. I worked under influential, French culinary leaders who helped shape my style and depth of knowledge. Catering is my passion.

In 2000, I entered the catering and restaurant business and provided quality catering services for outdoor events, private dinners, weddings, and other special events. With my developed skill in event planning, I turned any catered event into priceless memories.

My culinary philosophy and passion reflect the growing trend towards a healthier traditional lifestyle. I even work with neighboring farmers to seek out the finest in regional and local organic produce to ensure the quality of my cooking.

Outside my field of expertise, I enjoy every spare moment with my wife, daughter, and son.