I started my journey in the restaurant industry when I was 16 years old. I hade a summer job working on construction sites, basically cleaning up or hauling lumber back and forth.

This was different, its night work, so I was able to work all year as long as I could still handle school along with it. I loved it, I started out bussing tables and not long after that, I was moved to expeditor on the weekends. I enjoyed being around the kitchen, it was an entirely different world and I had to try it out.

Over the next couple of years, I fell in love with it. Its chaotic and crazy and fast paced. After that I spent the next years in various restaurants learning as much as I could from as many people as possible.

My last kitchen job was executive Chef at a busy place located in the heart of a ski resort. I spent just over 11 years there honing my skills and having fun learning while I worked with like minded people.