I'm a Chef that has spent roughly the last ten years running a behemoth of a restaurant in Portland. I took a brief two year hiatus in the Bay Area, and came back to Deschutes Brewery. There we do everything in house. Bread, burger buns, pasta, sauces, everything created on site in a 24 hour kitchen comprised of around 40 employees. For the past three years, in addition to managing the kitchen, I have been running our sausage program which produces and sells around 100 pounds of fresh sausages every two weeks. Development of new menu items, daily specials, inventory management, and labor control are all aspects of an average day. I also executed six course paired beer dinners every month for the last year. I have experience with strategic planning, am comfortable with budgets, and P&L's. Have to list those, but I'd rather focus on food. Seasonal, local to start with, but my interests tend to lean toward fermentation and curing. Sausage, charcuterie, pickling, brining, are all things that suit my palate, but by no means limit. Mostly I just love the freedom to create, to elevate someone's dining experience, and inspire new cooks along the way. Excited to bring what I have to offer to Boise.