I am a quality and goal oriented individual with a strong emphasis on consistency and creativity of food preparation. I have a calm demeanor and focused drive tempered with a desire to enjoy the people around me. 
In the culinary world my objective is to continually grow my knowledge of food and beverage and share and inspire that same desire in the team I lead.In my career path I have benefited greatly by the different positions I have been able to hold with a few select stellar companies. Four Seasons Hotels holds a standard of quality and distinction that I was fortunate to be able to learn from in my early years as a culinarian. After twelve years working beside numerous talented Chef’s in their global team, I set a foundation from which to build my career.Although my time was short with The Herb Farm I feel I expanded my horizons exponentially through the study of their unique style of food. Through being given the challenge to get my hands dirty by literally helping manage the kitchen garden and herb and plant growing department, I began to understand where food comes from and the processes it takes to produce a truly amazing product.At the Harbor Club I was given responsibilities in management that allowed me to flex my creative muscle writing all types of menus and at the same time mold my personal ideas into solidified opinions and to develop my outlook as a Chef as the leader of a winning team.