During my childhood and adult life I've been fortunate to move several times. Experiencing the geographical and cultural diversity of the United States; from California's rich San Joaquin Valley, Bay Area and Central Coast, to the forest of North Carolina and beaches of Florida. It was in San Luis Obispo, California that my love for food and cooking first began to thrive. During high school I worked as a dish washer for a catering company, then moved up to server and eventually floor captain. Upon graduating I followed my first passion and joined the United States Army. After an injury in training required me to cut my career short, I returned home and promptly pursued the next passion to be a Chef. Over the next decade I moved to Florida, continuing to work in restaurants and earned a B.A. In Culinary Management, then back to California and eventually making it to Las Vegas, Nevada. I've taken full advantage of my travels and experiences to develop as a Chef; Working in French, American and Asian restaurants, interning as a food stylist, catering and now teaching. But the learning and expereinces never end and there is still a lot I want to see and do in this life. The main focus of my work has been on refined simplicity & community. "I've been a soldier and a chef; a student and a teacher. One thing I've always been, is someone lucky enough to have my passion always be at the center."