With nearly three decades of experience in professional kitchens, I am excited to bring restaurant-quality food into your daily routine. Cooking has always been more than a profession to me—it is a way to connect with people, nourish communities, and create memorable experiences through the shared love of food.

My passion for cooking began at a young age in my family kitchen in North Pole, Alaska, where I spent countless hours baking and preparing meals with my mother. Those early experiences instilled in me a deep appreciation for food made with care and intention. As I grew older, my first professional exposure to the culinary world came as a dishwasher. Even then, I found myself drawn to the energy of the kitchen, and my fascination with the craft of cooking only grew stronger.

Eager to refine my skills, I moved to Seattle and enrolled at the Art Institute of Seattle’s School of Culinary Arts, where I graduated with honors. Seattle offered an incredible training ground for a young chef, and I had the privilege of working in some of the city's most renowned establishments, including Palace Kitchen, Café Campagne, Purple Café, Union Square Grill, and Elliott’s Oyster House. Each of these experiences shaped my approach to food, teaching me the importance of technique, seasonality, and hospitality.

My career has since taken me to a diverse range of culinary settings. I have worked in high-end fishing resorts in Alaska, fine dining establishments in the Eastern Sierra, and ski resorts in Whitefish, Montana. These varied experiences have broadened my perspective, allowing me to master different cuisines and cooking styles while adapting to unique challenges in each environment.