I was instantly entranced by the glory and romance of food. From a fresh picked plum to slow roasted beef shanks to salmon right out of the sea, the majesty and opulence, the romance and excitement that food inspires in us, and that we can inspire in others with food, has forever driven my passion at the crossroads of art and flavor. I began cooking as soon as I could walk. I learned everything I could from the bare feet of my mother to the boots of chefs. Cooking is an art thousands of years in human discipline; to cook is to connect with generations, cultures, life. Through my culinary experiences, I have developed a unique approach to menu and recipe design that honors the food and the facility. I believe that every dish should tell a story of a time and place, of an experience, and be just as memorable as delicious. I design menus around centralized price point, encompass guest desires from the quixotic to the comfortable, the opulent to the approachable. Every dish must be a winner, adding to variety and profitability. Every menu must be designed with all stakeholders in mind, from the house to the mouth. I bring a passionate, conscientious approach to coaching and mentoring staff, forming teams out of employees, and streamlining cooperative, respectful work environments. I have led many teams through restaurant and menu overhauls, kitchen re-organizations, and concept evolutions. Restaurants must be forefront leaders in respectful employment to ensure only the highest quality service and product to the guests. My specialty is in menu design, recipe design, culinary coaching, and team training. I fill the gaps in restaurants then train others to take the role, all while building efficient and organized execution systems. When I am not immersed in the controlled chaos of restaurant life, I enjoy gardening, fishing, and foraging with my twin boys and inspiring wife.