Let’s talk about your next project and how I can be of service.  Click on the various sections for more information and let’s get started

I grew up in Olympia, Washington. A jack of all trades of sorts, I majored in biology with a minor in music before pursuing a career running a successful mortgage, insurance, and financial services business. However, I felt that his true passion was the fun and excitement of being in the kitchen that I learned from my grandfather, cooking together in Puerto Rico. So, I sold my house, closed my business, and attended culinary school (Art Institute of Seattle) while working full-time (Seastar then Blueacre).  While I was still in school I was promoted to sous chef at Blueacre in Seattle. While working, the opportunity to work for Alinea in Chicago came along where I made the jump and quickly became the Director of Culinary Research Operations for the restaurant group where I worked for three and a half years.  I moved back to Seattle to work as the Director of Culinary Operations and innovation where I helped the Huxley Wallace Collective develop and open four restaurants along with menu reconcepting for two of their previous properties. I am now consulting on new restaurant projects and looking for more great opportunities.  









Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s