I am a well-rounded hospitality professional and a passionate culinarian, with experience in front of house and ample knowledge of back of house operations. I grew up in the business and watched my dad climb the ranks to become a Certified Executive Chef (CEC).
I have worked in the Industry for 15 years studying a multitude of cuisines and several different restaurant concepts ranging from BBQ, to fine dining, and Vietnamese take out.
In July of 2018 I was chosen as the American Culinary Federation (ACF) Young Chef of the Month for my thoughts on what it meant to be a leader in the kitchen.
After working in the industry for 6 years, I went to culinary school to get a better foundation on the techniques of cooking and was selected as the 2019 Student Chef of the Year for the Heart of Illinois (HOI) ACF chapter.
I am very team-oriented and pride myself on building cohesive successful teams by fostering a family atmosphere that promotes creativity and collaboration.
My experiences include an extensive background in catering and banquets, minimizing food waste, running events front and back, as well using systems to ensure quality product is delivered timely, and accurately.
I have assisted with numerous opening projects and remodels in regards to menu development, dining room design, kitchen layout, and implementing systems to make those operations run smoothly.
No doubt a career in the culinary arts can be fast-paced, and all-consuming... that said, balance is needed. With that in mind, I'd love to hear from you. Lets talk cuisine, country and city clubs, or let me know what you have in mind.
As with many professionals there is a wealth of information to share, and yet it needs to be well-organized as well. If you're looking to find out my journey through the culinary arts, please do!