After 3 years of studying Medical Technology at the University of Kansas School of Allied Health, I decided to chase my lifelong passion of becoming a Chef and entered into the culinary college at Johnson & Wales University in Providence, RI. After my first year of school, I was honored to accept my Externship in Aruba, working for Divi Resorts. A 3-month experience that simply confirmed my passion for food and food service. After finishing my Associates in Culinary Arts, I was the recipient of the universities first Culinary of Excellence Award and was given the once in a lifetime chance to work with Paul Bocuse in Lyon, France. I spent 3 weeks at his restaurant in Lyon, and completed a rotation within his establishment at Restaurant Paul Bocuse; a 3 Star Michelin Restaurant.
After graduating from Johnson & Wales with my Bachelors in Food Service Management, and finally with my MBA in International Business, I began my career at Yale University Dining Services. After a brief time at Yale, I accepted the Assistant Director of Finance and Systems position at Brown University Dining Services and stayed there for 4 years, before moving to sunny Texas.
While in Texas, I worked at TCU as the Director of Operations for the Food Service Department, where I was able to introduce forward thinking cuisine to the campus such as Sushi, Vegan Stations, and Mongolian Concepts. After 4 years in Ft. Worth, I continued my culinary career as an Executive Chef to some very exclusive Country Clubs in North Texas, Hotels in the Dallas Market Center area, and Business Dining.
One of the most enjoyable challenges in my career was my experience as a Culinary Instructor in the Dallas area, and then subsequently accepting a position in Kyle, Texas as the District Executive Chef for Hays CISD; where I currently reside. My favorite cuisine is Thai Food, and I love riding my bicycle around town. One of my favorite and most educational things to do is dining at new and innovative restaurant concepts in the Austin and San Antonio areas. A love that will always keep my skills sharp and my stomach full.
SYNOPSIS OF EXPERIENCE
- Received an Associates in Culinary Arts at the prestigious Johnson & Wales University in Providence RI.
- Continued on at the institution receiving Bachelors in Food Service Management and subsequently, an MBA in International Business.
- Worked at some very well known food service institutions such as Yale University Dining, Brown University Dining, TCU Dining, and Johnson & Wales University Dining in Charlotte, NC
- Currently reside as the District Executive Chef for Hays CISD in Kyle, Texas and spend some of my nights as an adjunct instructor.