Culinary Bio
During my 25-plus years in the hospitality industry, I have developed a strong understanding of how to provide guests with dining experiences that are as memorable as they are delicious.
Making good and nourishing food is essential, and this starts with seeking out the best ingredients possible. I have worked most of my career in Northern California, and I am passionate about cooking with the bounty of artisan products and produce from this region.
My career started in Sacramento as a young cook before heading to San Francisco to attend the California Culinary Academy. While in school and for several years to follow, I spent every waking moment working in the best restaurants in the Bay Area as a stagiaire.
From there I was fortunate enough to land some high profile jobs in the Sonoma Wine Country. It didn't take long before I assumed my first Executive Chef role heading up highly acclaimed restaurants from the Sierra Foothills to the farmlands of the Central Valley.
My culinary experience also includes several years of studying regional cuisines from around the globe. This includes a recent stretch where I spent over two years exploring global cuisines, ranging from the spicy grilled meats of the Isan Province in Thailand to the Prosciutto and Parmesan production in Parma, Italy.
I am now more motivated than ever to help create memorable dining experiences where I can utilize the depth of knowledge that I have accumulated domestically and abroad.