My culinary repertoire flourished during an internship under Chef Simon Lynn at Rainwaters on Kettner as Chef de Partie, where I developed and refined my culinary techniques. I proceeded to a fine dining restaurant in Escondido, California where I became Head Chef at the age of 21 continuing to hone in my techniques and feel for local ingredients, as well as developing my management training.
From there, I became the Executive Chef at The Crossings @ Carlsbad. It was there where I extended my skills to cook for large groups of people, meet high profile clients, and cater to the golf community. After spending 3 years there, I moved on to be the Executive Sous Chef at La Valencia Hotel in La Jolla, CA. There, I was exposed to the creative expressions of Chef James Montejano, who worked for Michelin- starred chef Michael Mina. I learned a great deal about the use of Modern Californian ingredients and techniques. I continued to Work for Chef Montejano for the next 5 years, mastering the technique of modern American cooking and caring for local ingredients.
My Family and I moved to Austin, Texas in 2021 where I became a Chef at Hotel Van Zandt in the downtown Austin area. There I was introduced to the world of Texas ingredients. Using my knowledge in the industry helped me to develop a unique cuisine involving local Texas ingredients and modern techniques.
Things that are important to me
My modo is Family, Family, Fun. My wife had our first baby Cash in 2021, right after we moved to Austin. We have been enjoying our time going on long walks around lakes, eating at local restaurants, and cooling down with water activities during those hot summer days. We love food, preparing meals and eating healthy is a big part of our routine.