User

My dad has always worked in restaurants and his dad as well. I grew up around food between them and my grandmother's cooking. It drew me in and at the time I did not know but had wrapped its finger around me and I would one day be a chef. Growing up in a food centered family was amazing along with being constantly in nature and in the wilderness learning to appreciate what we have!At age 17 I decided I wanted to go to Culinary School and become a Chef one day. So shortly after graduating high school went right into culinary school and fell in love with the passion, chaos and culture of the kitchen, it's where I belonged.My first job/internship was at LB Steakhouse in San Jose and Chef Chris really took me under his wing and showed me a whole new world and pushed me and taught me in ways I did not realize at the time while having a sense of humor the entire time, which is important. I ended up having to back to Bakersfield and worked at Moo Creamery and found a new passion, Ice Cream! I went on to compete at the fair and win 2 first places and eventually plan on opening my own ice cream shop!I went to work at the Padre in Bakersfield which in the course of 2 years I became the Executive Chef at the age of 23. It was a crazy ride and I learned more than I could ever imagined!. But I left for something a little smaller and more freedom to create which now brings me to Villa Creek in Paso Robles which I hope to make a mark on my local community and the culinary community at large in sustainable cooking and practices!