I started working as a table side chef at the age of 16 and fell in love with the hospitality industry more specifically, the culinary world. I cooked full time while also attending college full time and decided to pursue my culinary passion even further after I graduated from the University of Vermont. I managed the tortilla bakery and the kitchen at New World Tortilla, which is also where I set in motion the first wholesale accounts for the business and was inspired to found my first business, Tortilla Locol. I then became a chef de partie at The Farmhouse, which is one of the best restaurants in Vermont and is strongly grounded in using local, sustainable ingredients. Then, desiring a more integral role in the culinary arts, I helped found and became the Chef de Cuisine of Public West Pub and Oyster Bar in Virginia. Looking to progress even further, I opened my own restaurant called Wayland’s Crossing Tavern and operated it as the Executive Chef until I was unfortunately forced to closed due to the pandemic. I am ready to bring my experience, energy, and drive to my next endeavor.