As far back as I can remember the kitchen has been one of my favorite places to be. I have always desired to be a chef and now today it is true! I say it is destiny! I have always loved observing as a child and helping when I could. Whenever I go to a place the force of gravity ultimately pulls me into the kitchen or to be hospitable and be present and available to assist however I can. I am all for creating the best possible experience on every level from providing exceptional service to developing amazing recipes and techniques, evolving my pallet and coming up with new and wonderful innovations without limitations to just pastry and cuisines of all types but creating and providing an even more exceptional and more than phenomenal experience!
I attended culinary school and studied both Culinary Arts and Baking and Pastry. I am an Entrepreneur and I have worked in the industry professionally as a Prep Cook, Field Cook, Chef Manager, Bakery Manager, Starbucks Manager, Catering Chef and as an Executive Sous Chef, a Patissier and Director of Events.
My most recent project involved working with an amazing team including an awesome Executive Chef, a group of business owners and investors on a project that allowed me the opportunity of a lifetime.This opportunity granted me rolls of Sous Chef with executive responsibilities, heavy administration to start and a Patissier roll, helping engineer the menu and creating the recipes to all desserts and baked breads on the menu as well as the roll of Director of Events for a three story Global Latin Concept. I have learned so much from the experience and opportunity and have established some strong relationships and bonds and learned some life long lessons with some very committed individuals. I am exercising everything that I have learned in my previous positions, but with the ultimate education that comes from opening a new restaurant concept. That opportunity was taken to learn everything that I possibly could and I look forward to the evolution in myself and in my business as I continue to learn how to be successful in culinary, hospitality and in life.
