Managed all meals for a reputable fishing camp on the Kenai peninsula in Alaska. 91 days without a day off. Responsibilities included maintaining inventory, menu development, and management of all kitchen staff. This was a seasonal job which explains the short amount of time that I was employed there.

Cafe Chloe is a very traditional french bistro. Chef Katie Grebow stays true to the French art using all of southern California's local farm and protein options. As lead line cook I had my first tatste of managing staff, I have took what I learned there and built a solid foundation of knowledge for the rest of my career.