I was born in Richland, Washington. My culinary journey began at Meadow Springs Country Club, where I landed my first cooking job. Seeking new opportunities, I made my way to Boise, where I took on the role of manager at Smokey Mountain Pizza & Pasta. It was during my time in Boise that I realized my true passion for cooking.
Motivated by this newfound love, I decided to pursue a college education in Seattle. The vibrant culinary scene there further ignited my culinary ambitions. I honed my skills at esteemed establishments like Little Woody’s and Captain Black’s. Eventually, I felt the urge to take my culinary career to the next level.
With a determination to excel, I made the move to Napa, California. It was there that I had the privilege of serving as the sous chef at Il Posto Trattoria for a fulfilling two years. Following this invaluable experience, an enticing opportunity presented itself - the position of Chef de Cuisine at Oenotri.
However, fate had other plans for me. A renowned restaurant group from Sacramento recognized my talent and offered me the Executive Sous Chef position at Fire Stone Public House. Within months, I proved myself and earned the prestigious title of Executive Chef.
Just when I thought my culinary journey couldn't get any better, an exciting offer came my way - the chance to open Hotel Winters in Winters, California as the Executive Chef. Thrilled by the prospect of leading a culinary team and crafting exquisite dishes, I eagerly accepted.
Unfortunately, life took an unexpected turn when I suffered a neck injury that brought my cooking career to a temporary halt. After undergoing surgery and taking time to recover, I re-entered the culinary world at Taverna Tagaris as a sauté cook for six months.
Driven by a desire for creative freedom, I ultimately found my calling as the Executive Chef at The Bradley. This role allows me to showcase my expertise and passion for cooking, while continuing to push boundaries in the culinary realm.
My journey has taken me far, but I am grateful to have returned to my roots in the Tri-Cities. It is here that I am able to combine my experience, skills, and dedication to create memorable dining experiences for all who visit The Bradley.
