I studied at the Art Institute in Seattle, a world-renowned facility for culinary arts, where I developed my own cooking flair. Because of this, I was recognized in the food business for more than 20 years.

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

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 event planning skills, 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 regional and local organic produce to ensure the quality of my cooking.

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