FAQs
- What education and/or training do you have that relates to your work?
Yes, I am a member of the American Culinary Federation who holds quarterly chef seminars.
- How did you get started doing this type of work?
Being in the food industry since I was 10 years old working at my God father's owned pizzerias opened my eyes to the culinary industry. Right after I received my Honorable Discharge from the Marine Corps I decided to continue my passion for cooking and turning it into a career.
- Describe a recent project you are fond of. How long did it take?
I am proud of being able to work alongside famous chefs such as Chef Bruce Molzan of Corner Table and James Beard Award Winning Chef Hugo Ortega. Working alongside these two helped increase my knowledge of different cuisines such as authentic Mexican dishes for example.