San Francisco, CA
I began cooking as a child, running around telling everyone i wanted to be a 'chief'. I used to wait for my parents to finish cleaning then i would come into the kitchen and destroy it with some weird creation. I began at 15 as a butcher assistant and worked my way up through the ranks. I cooked all through college and then went to culinary school. Found myself in Napa 9 years ago as a sous chef then worked my way up to executive chef in SF. I have worked fast casual, fine dinning, emphasis on wood ovens and charcoal grills. A lot of background in sous vide and also whole animal cookery. Appeared on Chopped twice, won the first and made it to the end of the champions round.