Los Angeles, CA
BIO
I am the chef and owner of Food First Events & Catering Co.
I've been cooking my whole life but started doing it for professionally in 2005. I graduated from Le Cordon Bleu in Pasadena, Ca. and then went on to work in the kitchens of James Beard Award-winning chefs Norman Van Aiken, Carrie Nahabedian, and Douglas Rodriguez. After spending 3 years in the Windy City of Chicago, I returned home to Los Angeles.
Soon after I was appointed Executive Sous Chef at Akasha in Culver City. After a stay at Akasha, an offer to become the opening Executive Chef for the Six Restaurant was presented. After a yearlong journey, I took the reigns for SBE’s hotly anticipated Hollywood restaurant Cleo as Executive Sous. The following year I helped open SBE’s Italian Hotspot Mercato Di Vetro. After 2 years with SBE, I made the switch to the NY based hospitality giant The One Group to head up STK Steakhouse in West Hollywood. Following my successes with STK, I expanded my repertoire to encompass cuisine from the French Mediterranean as I oversaw culinary operations for NY based Fig & Olive.
Food is all about the ingredients we use -- we are merely the tool that shapes the cuisine we love and desire! We use only the freshest, and best ingredients we can source!
I've been cooking my whole life but started doing it for professionally in 2005. I graduated from Le Cordon Bleu in Pasadena, Ca. and then went on to work in the kitchens of James Beard Award-winning chefs Norman Van Aiken, Carrie Nahabedian, and Douglas Rodriguez. After spending 3 years in the Windy City of Chicago, I returned home to Los Angeles.
Soon after I was appointed Executive Sous Chef at Akasha in Culver City. After a stay at Akasha, an offer to become the opening Executive Chef for the Six Restaurant was presented. After a yearlong journey, I took the reigns for SBE’s hotly anticipated Hollywood restaurant Cleo as Executive Sous. The following year I helped open SBE’s Italian Hotspot Mercato Di Vetro. After 2 years with SBE, I made the switch to the NY based hospitality giant The One Group to head up STK Steakhouse in West Hollywood. Following my successes with STK, I expanded my repertoire to encompass cuisine from the French Mediterranean as I oversaw culinary operations for NY based Fig & Olive.
Food is all about the ingredients we use -- we are merely the tool that shapes the cuisine we love and desire! We use only the freshest, and best ingredients we can source!