It all started back in 2007 making salads at Macaroni Grill. From there, I made my way to Bucca di Beppo, Mastros Steakhouse and after 4 years prepping and working the line there, I went to Le Cordon Bleu and got my certificate. From there, I made my way to England where I spent 7 months working alongside a Michelin Star chef in which I helped him keep his star. Upon returning home, I went back to Le Cordon Bleu to get my associates degree in culinary arts. During this time, I worked parties of up to 2000 people at The Jonathan Club in Santa Monica. 2016 would be my return to Mastros only this time it would be in Malibu as a sous chef. 

After Mastros, I briefly returned to The Jonathan Club and from there, I would become a sous chef at Paul Martin’s American Grill followed by a brief stint as Corporate Executive Chef for Fabio Viviani. 

I‘ve always said that as a chef, you have to evolve yourself and be open to learning new ways of doing things. To me that’s the best way that cooking will be interesting and fresh.