After attending The University of Colorado, I moved west to begin my culinary career in San Francisco, California and was immediately at the forefront of the farm to table movement working at Stars Restaurant with the legendary James Beard award winner and cookbook author, Chef Jeremiah Tower.
I was lured back to my hometown of Denver by Chef Bryan Moscatello, Food and Wine Magazine’s “Best New Chef,” to lead the pastry department at Adega Restaurant + Wine Bar, one of Esquire Magazine’s “Best New Restaurants in America.” I was then tapped to open Mirepoix at the JW Marriott, Moscatello’s second eatery in the Mile High City.
Next, on Nantucket Island, Massachusetts, I spent 9 years with restaurateurs Jeff Worster and Susan Handy as Chef de Cuisine of The Chanticleer, the iconic, 140-seat modern American brasserie in the tiny village of ‘Sconset.
Moving to Prince Edward Island, I revitalized the culinary program at Dalvay-by-the-Sea; a National Historic Site of Canada, and one of the country’s most celebrated boutique hotels. My eclectic, seasonal menus took inspiration from my extensive travels and celebrated the region’s hardworking farmers and fisherman with the prominent use of Atlantic Canadian seafood, locally raised meat, and handpicked vegetables and herbs from Dalvay’s organic garden.
Now living in Krabi, Thailand, I’m the Executive Chef at Jenna’s Bistro and Wine, offering Western, Thai, and fusion cuisine at Ao Nang’s top-rated fine-dining destination.