Working as a chef is my life’s second career. I’m constantly learning, expanding my palate, and exploring as many ways as possible to create new dishes: farmers’ markets, beer and spirit tastings, food demonstrations, cookbooks, and meeting as many people in the industry as possible — every avenue for my culinary expansion. I’ve also had the privilege of working at dBAR in Denver CO. with celebrity chef Keegan Gerhard and at PEZ Cantina in downtown LA. Food is a journey of expression. Why not share it?
How long have you been working with Big City Chefs?
Since February 2019
If I were a spice, I would be…
Garlic: Because everyone loves garlic!
My favorite local purveyors, artisans, and farmers:
I’m a huge fan of supporting local food and beverage businesses. Especially the “little guys” or the “underdogs” and the “Mom and Pop” places.
What I love about cooking and hospitality…
I love sharing and introducing people to new and exciting flavors. It’s always a blast exposing new friends to an art form outside of their normal routine and having fun in the process.
What are your top three go-to pantry items?
Olive Oil. Coarse Kosher Salt. Citrus