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.
Mozzarella and tomato 🍅 ravioli with roasted tomatoes, pesto, and grilled chicken
I am available for the following:
-private catering I will come to your house and cook dinner for you and your friends
-cooking classes both one on one or in groups
-meal prep: busy week ahead and no time to cook? No problem let me do all the work for you!