Born and raise in California. Began my cooking career at the age of 19 years old. Began a internship with Spruce Restaurant under Bacchus Management Group where I was eventually was hired full time and spent many years. I departed from Spruce back in 2012 to take a job with my mentor Walter Abrams at Le Bec Fin. Shorty after my departure from Le Bec Fin I found myself in New York at Per Se under Thomas Keller. My now wife Jenni became pregnant with our amazing daughter Brooklyn - which we decided to move back to California where Chef/Partner Mark Sullivan hired me back at Spruce as a Sous Chef. Iv sense been with the company moving to The Village Pub as the Executive Sous Chef, back to spruce as the Chef de Cuisine, and ultimately moved into the roll of Chef at The Village Pub. I have now began a new chapter with the company as Director of Operations, Culinary for all of Bacchus Fine Dining restaurants.