I found kitchens and the beginning of my cooking career in Denver where I feel in love with the seemingly limitless personal growth that the culinary world can provide. I started work at an Italian winery called Balistreri Vineyards and with the help of two amazing chefs, Chris and Ari Teigland, I began studying and practicing. I next spent a year at a resort on Priest Lake in northern Idaho, which then lead me to Portland and it's amazing food scene. I worked with and studied under Barney Hannagan and Gabriel Rucker all while staging as often as I could at any restaurant I admired. During COVID I moved back to Denver to work on a farm and to connect with sourcing and sustainability. Finally, Barney Hannagan, my now good friend, called me to Austin where I was offered the position of head chef at Two Hands Austin, an Aussie cafe originally based out of NYC. For a year and a half I got kicked around by brunch and management in the times COVID. Just recently I started another bucket list aspect of chef-dom, private chef work, which has allowed me the time to focus on opening my own brick and mortar.
Awards & Accolades