My Story

I’m a passionate culinary professional with deep roots in the Mid-Atlantic, Pacific Northwest and Baja California Sur.

As a child, I spent time every summer on the family farm, cultivating a profound appreciation for locally sourced ingredients. My culinary path was naturally drawn to the treasures of the Chesapeake, where the harmony of fresh seafood and vibrant vegetables became the foundation of my professional cooking career.

I was greatly influenced by my mother's cooking prowess and resourcefulness in the kitchen, I was inspired from an early age. Her ability to transform simple ingredients into beautiful food, fostered my passion and creativity. This maternal influence would become a cornerstone of my culinary philosophy.

I started my culinary career at the age of 13, developing a serious adoration for the professional kitchen. While on summer vacation, I would work at my friends family seafood restaurant. There, I learned basic culinary skills, kitchen etiquette and found a real passion for the food service industry. At 15, I moved on to work at a long time fine dining restaurant close to where I grew up. I eventually worked every position in that kitchen and it's when I really understood what it would take to be successful in this industry. Grueling twelve hour shifts of heavy volume preparation and service helped build my kitchen character and resilience. After studying business management in college, I returned to Baltimore to work in the kitchens of various esteemed restaurants, leaving my mark on the local gastronomic scene.

My journey led me to the Pacific Northwest, a region reminiscent of the Chesapeake's abundance. I reveled in the abundance of flavors centered around indigenous ingredients, seafood and produce, while igniting and forming my culinary sensibilities. However, it was a transformative journey to the southern tip of the Baja peninsula that would forever shape my perspective.

I found myself immersed in a surreal culinary haven—a 30-acre organic farm nestled just 3 kilometers from the blue waters of the Sea of Cortez. This oasis in the desert boasted its own restaurant, bakery, and market, all set amidst lush vegetable fields. The farm-to-table ethos breathed life into my childhood memories, reigniting the excitement and joy I had felt on my family's farm.

Now, I love to share my extensive culinary odyssey to guide and inspire others. My goal is to assist aspiring restaurateurs and entrepreneurs, helping them craft their own food-focused enterprises.