How did you start your journey?
My cuisine is inspired from old family recipes, with a new wold flair. I'll take a classic favorite, and twist it with new sustainable, trending ingredients.
Where is your cuisine inspired from?
I first started by making unimaginable messes out of my family's kitchen, experimenting with what was around. Dinner time was always very important to my family, it was the time of day we would all spend together no matter what. As soon as I was done with high school I shipped off to Johnson and Wales University in Providence, Rhode Island in hopes of starting my career as a chef!
Sous Chef | Central | 2015 - Now
Managing the kitchen for a James Beard Award-Winning chef.
Front of House Manager | Passionfish | 2014 - 2015
Ensuring our guests have the best dining experience possible, writing front of house schedules, training of all front of house staff.
Kitchen Supervisor | McCormick & Schmits | 2013 - 2014
Controlling food cost and labor, training throughout the company on a multi-store regional level.
Sous Chef | Nara | 2011 - 2012
Small mom and pop place for the first few months I was the only kitchen employee. After 3 months of learning their recipes they expanded to a 30 seat full bar dining where I was promoted to sous chef. Contributing to menu construction, ordering and training.
Stage | Citronelle | 2011
Working prep and cold side, learning basic culinary functions.
Associates Degree in Culinary Arts | Johnson and Wales University | 2010 - 2012
What is your Cancellation Policy?
Flexible - Full refund up to 2 days prior to event, except Foodie Service fees
What languages do you speak?
How far can you travel?