User

Growing up my grandfather and I would spend all of our time together talking about food, eating food, and watching other people cook on television. It was no wonder that I wanted to be chef when I grew up. I had decided from an early age that I was going to attend culinary school directly out of high school and did not want a job until I found one in the culinary industry. After earning my degree in culinary arts and restaurant management from Arizona Culinary Institute, I procured my externship hours at Anthem Golf & Country Club. During my time there, I quickly climbed culinary ladder. I started on the saute/hot apps station and later moved around to all stations over the course of a year. This rapid movement led to me becoming the Lead Line Cook. While I was there, my Sous Chef had told me about an amazing restaurant in Vail, CO where he got his start in fine dining. A few months later, I decided to move to Vail and officially start my high end career path.This restaurant that I have now been working at for two years is called Sweet Basil and I am very happy I made the move. Since starting here I have had the privilege of working for amazing chefs, as well as working with like-minded cooks who all want to achieve excellence. I have gained an extraordinary amount of culinary knowledge and experience and am very excited for what future opportunities hold.