Like a lot of Chefs, I got started at a young age. My first experience was when I was 15 years old working as a bus boy at Tacoma Golf and Country Club. When I turned 16, I started learning how to cook breakfast on the weekends. That’s where it all began.

I found a passion in food. A love for making people smile with food. Throughout high school, I worked in restaurants and kept learning. After graduation, I joined the U.S. Army. During my 10-year military career, I earned my AA degree in Culinary Arts and Business Management and a BA in Psychology. After the military, I went straight back to my culinary career.

I’ve worked large venues such as the Tacoma Dome for concerts and shows, VIP events, and artist dressing rooms. At T-Mobile Park, I was the concessions chef and the suites chef during regular season baseball and special events. I spent a week in San Diego where we fed 40,000 people 3 meals a day for 7 days. I also have a strong background in fine dining restaurants and casinos, my favorite of which is Stanley and Seafort’s in Tacoma.

Being a Tacoma Chef is a passion that I do with pride and a willingness to learn every day to keep moving forward. There is no future in yesterday.