"My family moved around a lot growing up. I went to 12 different high schools in four years. Like many people, I turned to food for comfort during those trying times. After graduating from Tulane I was not satisfied with a desk job and finally decided to follow my lifelong passion of cooking by going to San Diego Culinary Institute. Understanding how food works and making fruits and vegetables not only look good on a plate but taste amazing too, is what I consistently strive to do. I have turned what some people saw as a coping mechanism into a positive career path. I love making delicious food with the freshest ingredients. I focus on vegetable-driven recipes that pop with color and burst with flavor. Getting the chance to work in Napa Valley pushes me even more to be the best chef possible. I am proud to be joining a restaurant that takes pride in every dish they put out with the freshest ingredients possible."
