BEGINNINGS

My love of cooking began when learning family recipes with my grandma and continued to blossom with my mother and aunt. I began my professional cooking career as a student at Le Cordon Bleu School of Culinary Arts in Pasadena, California. While obtaining my degree, I worked at fine dining restaurants around Los Angeles improving my culinary skillset and ultimately graduated with high honors in 2004. After gaining more training and broadening my knowledge, I was offered a role in opening a gastro pub in San Francisco and decided to head north. As Executive Chef of The Tipsy Pig, I fully maintained and operated a gourmet level establishment that was voted "Top 100 Restaurants in San Francisco" within 6 months of opening.

ADVENTURES & CULTIVATION

Life adventures took me to Missoula, Montana where I challenged myself to grow yet again by opening my own food truck business. Purchasing a 1978 GMC Step Van, I went to work converting it into a fully functioning kitchen. The Family Meal Truck became the first privately owned food truck in Missoula. My ever-changing menu was based solely on what was in season. I cultivated a large garden and maintained relationships with local farmers to fill in the gaps providing a fresh experience to my clientele.

GETTING PERSONAL

When professional opportunities took me to New York, I decided to sell my food truck and work on a more personal level as a private chef. While that was a great experience, I have since moved to Boise, Idaho to be closer to family. I enjoy providing thoughtful private chef services with an emphasis on local and seasonal ingredients.