My interest in the kitchen came when I was a server in Kent, Ohio and witnessed the fun of the back of the house. I went to Pittsburgh institute of culinary arts and cooked my way through culinary school at a Caribbean restaurant named Kaya in the warehouse district.
Immediately after graduation, I moved to Koln (cologne) Germany and worked under the youngest master chef in Europe at the time. I worked and trained in Germany under this Chef for a year, then came back to the states to utilize my teachings.
I worked my way up to executive chef of a growing high end catering company. I decided to expand my horizons and move to the beautiful state of Montana. I found the Belton Chalet as a place to settle down for the summer as their Sous Chef, which I held this position for 3 years. During my time at the Belton, I also took a full time position in Whitefish Montana as the executive Chef of Whitefish Ski Resort for three years. The Belton Chalet opened their doors for a new executive chef position, which I happily came on board.Through my history and past cooking experiences, I enjoy preparing items that are new, rare and unfamiliar to common everyday dishes and menus that include Montana game, Caribbean, Cajun & Mediterranean flavors by using local organic produce.