After a lifelong passion for cooking, I pivoted into making it my full time career in 2021. Since entering the restaurant industry, I have fully immersed myself in furthering my knowledge of various cuisines and techniques. Since beginning, I have served as Chef de Partie, Chef de Tournant, Pastry Chef, and Sous Chef across multiple restaurants of varying cuisines. I have helped with 3 different restaurant openings in all aspects of the process. I am largely focused on Asian influences in my cooking with my own spin utilizing American ingredients. Currently, I am working on methods related to the manipulation of capsaicin in chili peppers as well as vegan methods for the creation of Garums in a shortened time frame. In the coming year, I plan on completing my CPA requirements prior to certification in order to more readily help with day-to-day financial and business planning over solely focusing on the creation and production side of the restaurant business.