Food has always been more than a career for me — it's my way of bringing people together. Every meal is an opportunity to create an experience where guests feel relaxed, cared for, and truly at home.
My culinary journey began at L'École Culinaire on the Country Club Plaza in Kansas City, Missouri, where I built the classical foundation that still influences every dish I create today. From there, I earned the opportunity to work alongside some incredible chefs, including James Beard Award-winning Chef Michael Smith at Extra Virgin, where I refined my skills on the grill, sauté station, and pantry. I later spent several years as a sauté chef at Hotel Phillips, continuing to develop the discipline and consistency that professional kitchens demand.
When the pandemic reshaped the hospitality industry, I saw it as an opportunity to grow. My passion for cooking led me across the country, where I worked at golf resorts, luxury properties, and fine dining kitchens. In Nekoosa, Wisconsin, I had the privilege of working under a chef who had earned two Michelin stars during his career in Chicago, an experience that challenged me to elevate every detail of my cooking. I continued expanding my knowledge in Oregon before heading to Las Vegas, where I gained experience in Michelin-recognized restaurants and learned what truly separates great food from unforgettable dining experiences.
Eventually, I returned home, but my desire to keep learning never stopped. I joined a company that allowed me to travel throughout the United States, stepping into kitchens as an executive chef, leading culinary teams, catering private events, and preparing meals for VIP clients. Every city, every kitchen, and every chef I worked alongside added another layer to my craft.
Today, all of those experiences have led me to where I feel most fulfilled — serving as a private and personal chef.
Whether I'm preparing an intimate dinner for two, weekly meals for a busy family, or a beautifully curated multi-course tasting menu for a special celebration, my goal is always the same: to create exceptional food while making every guest feel welcomed, comfortable, and cared for.
My cooking reflects the diversity of my journey. I specialize in Italian, Southern American, Cajun, Creole, Mexican, Filipino, Chinese, and elevated American cuisine, blending classic techniques with bold flavors and fresh, seasonal ingredients. Every menu is thoughtfully customized to fit your tastes, dietary needs, and the occasion.
When you invite me into your home, you're getting more than someone who cooks. You're welcoming a chef who values hospitality, professionalism, respect, and genuine connection.
The best meals aren't just remembered because of the food — they're remembered because of how they made people feel.
I'd be honored to bring that experience to your table and create something unforgettable for you and your guests.