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Growing up, I always knew I was going to be a cook. It's all I've ever been interested in. Straight after highschool I attended the San Diego Culinary Institute and have been working on my career in the industry since. From being the chef of a small bed and breakfast to working as a cook in beautiful restaurants in a hotel along the beach, and in downtown San Diego, I've been excited about learning everything I could. I was never satisfied with doing just savory, or just pastry, so I've been working in both my whole career.I've shucked oysters, broke down fish, tossed salads, flipped burgers, experimented with meats and cheeses and created accoutrements, plated desserts, baked cakes, hand made pasta, you name it. With all of the experience I've gained, I'm always eager to create new menu items. It's exciting to me to take everything I've learned and create something of my own.
