I started in this industry at the young age of 14. I have done everything in a restaurant from dishwasher to General manager. Most of my career has been in the front of the house specializing in the bar and servers. Over the last seven years I moved to the Back of the house and found myself being extremely passionate about food! My cooking is an extension of me and there is no boundarie that i will not cross. I am also very avid into soccer and playing the drums.
My favorite things to cook
i love to work with beef and seafood( sorry to all of you vegetarians). I am very creative with my rubs and sauces but cooking to perfection an outstanding piece of meat is a beautiful thing. In the summer time thier is no better thing to work with than a dry-aged porterhouse or my cabarnet blue cheese encrusted filet mignon! Next to that I love making smoked paprika rubbed swordfish or seared tuna with avacodo. You name it and I probably love it!
My favorite family cooking traditions
i have modernised most of my family traditions. Growing up in the Midwest we ate a lot of pork and cooked in some unhealthy ways. I still do a lot of brining on my pork that I learned from my mother but on a lot of her recipes I have chenged to marinating and flme grilling and took out excess fats, cream and heavy butter.