Biography
I’m originally from Las Vegas. Moved to the Peninsula 13 years ago. I’ve been working in the Hospitality Industry for 17 years. Started as a dishwasher/prep at a small breakfast & Lunch Restaurant while going to culinary school at the Art Institute in Las Vegas. I graduated in 2007 with an associate in science. From there I’ve worked at multiple places from small mom & pop shops, franchises & chain restaurants, to stadiums, casinos, and hotels.
As a cook, I wanted to learn all kinds of styles and techniques from other great chefs in this industry so I could develop my skills in the kitchen and become a great chef like my mentors. When I was still in Las Vegas I’ve worked at The Treasure Island Hotel & Casino, opened Yellowtail in Bellagio, and opened Bar Masa in City Center. When I moved here to Monterey, I’ve worked at Estebans in Casa Munras, Benihana’s as a Teppanyaki Chef, P.F. Chang’s as a wok cook, Portola Hotel in Peter B’s, Monterey Plaza at Schooners, Monterey Bay Aquarium doing catering events, and Pebble Beach at The Bench.
I got my first Sous Chef Job at Levi Stadium (49ers New Stadium), running the VIP Suites area and the catering department. From there I became the Executive Sous Chef at Ventana in Big Sur and at Saltwood Kitchen & Oysterette in Marina. Then pandemic hit. After the pandemic, I landed a job at Quail Lodge & Golf Club as the Chef de Cuisine. After being there for only 7 months, I was promoted to Executive Chef.