Raised in Albuquerque, New Mexico, my passion for food was sparked by my grandmothers, who were both major influences in my journey to becoming a chef. Determined to master great cuisine, I traveled extensively across the United States and around the world, including Australia, working with some of the best chefs. Throughout my career, I have opened numerous restaurant concepts and hotels, shaping innovative dining experiences.

 

In 2008, I was honored with an invitation to cook at the James Beard House, further solidifying my reputation in the culinary world. I went on to lead high-end resorts and boutique hotels, bringing my expertise in fine dining and hospitality to each project.

 

Classically trained in French cuisine, I am also well-versed in a variety of global culinary traditions. I am best known for Modern Hapa Hawaiian Cuisine—a fusion of Modern American flavors with Hawaiian and Pacific Rim influences. One of my signature achievements was creating the culinary program for Laylow Hotel/Hideout in Waikiki, an Autograph Collection by Marriott.

 

For culinary management opportunities or private chef inquiries, feel free to reach out.