My Passion . . . FOOD !
Entering my first restaurant just shy of 15; I was eager to work hard and dedicated to learn quickly. It was there my first mentor Betty Sanford introduced me to the vast possibilities of food. Restaurants grew on me, and before long I knew my life’s purpose. One job led to another, and as skills developed so did my passion for quality and improvement. Upon graduating Secondary school my sites were set on obtaining a culinary education. Wanting nothing but the best I worked hard to attend Le Cordon Bleu Culinary Arts Institute – the best culinary school I could find. As I told my parents in my youth; I will open a food venture one day, and this career has taken me so many amazing places since then!
My Evolving Bucket List
→ Operated The ‘World’s Largest Mobile Grill Trailer’ At The Calgary Stampede
Juicys, Calgary Alberta
→ Cooked For Prime Minister Harper At His Residence For Private Events
24 Sussex, Ottawa Ontario (with Chef Oliver Bartsch)
→ Worked For A San Pellegrino Top 10 Restaurant In The World
Dinner by Heston Blumenthal, London England
→ Opened A 160 Seat Restaurant From The Ground Up In My 20’s
Starbelly, Calgary Alberta
→ Staged In A San Pellegrino Recognized Ramen Shop In Harlem
Gin Ramen, New York New York
→ Became a Private Chef For Billionaire Clients Before The Age Of 30
Muskoka | Beverly Hills | New York | London England
→ Sous Chef Of A Mountain Top Food Hall With Sales Upwards of $100 000 Daily
Whistler Blackcomb, Whistler British Columbia
→ Received A Diploma de Cuisine From A World Renown School At 19.
Le Cordon Bleu Culinary Arts Institute, Ottawa Ontario
→ Was Part Of The Opening Team That Placed 3 In Canada
Splendido, Toronto Ontario
→ Learn’t Bread Making At Time Magazine’s Voted Top Ten “Best Bakeries of the United Kingdom”
Peter’s Yard, Edinburgh United Kingdom
As my clients change, so does my style. I’m consistently seeking new and inspiring cuisines and delving ever deeper into the understanding of food and nutrition along the way. Through hard work and dedication I’ve held important leadership roles and even launched a brand new restaurant from the ground up. This experience has instilled an ability to create, lead and implement unique approaches to food; but above all, I enjoy the look on company’s faces when my client invites them to sit down to a perfectly tailored meal in their own home. Entering the Private Chef sector 8 years after graduating Le Cordon Bleu culinary school I knew I found something extraordinary.
Small or large, I enjoy cooking every single aspect of a meal plan from scratch with my guests in mind. At a time, the style of my restaurant limited my cuisine to Mediterranean influences – hand formed pastas, French sauces and twists on classics like Spanish calamari – however, entering the private sector my repertoire has exploded! Adapting to the demand of my adventurous client; every summer I’m employed at their Northern Ontario retreat cooking for 20-35 guests. Each meal surpasses the last with no dish recurring throughout the summer. Everyone’s favorite part of these weekends is that Saturday night boasts a 20-foot communal table of dishes from a different cuisine or style of cooking to my client’s desire! No two clients are the same; which fuels my creativity, and my dedication to understanding every individual client’s needs is foremost to every success.