My culinary path began in my family’s kitchen, where early lessons from my parents sparked a lifelong passion for food. That love quickly turned into action, I got my first job in a burger joint at 14 and soon found myself on the line, cooking as much as possible.

By high school, I was working at Jackson Hole Mountain Resort, snowboarding to and from shifts. Determined to refine my skills, I studied culinary arts in Denver and trained abroad in Provence and Piedmont, where I absorbed the nuances of French and Italian cuisine. Returning stateside, I cooked at top restaurants like Old Yellowstone Garage, eventually becoming Head Chef of a catering company and a line cook at the Four Seasons by the age of 22.

In 2013, I landed a career-defining internship at Noma in Copenhagen, then the world’s top-ranked restaurant. Under Chef René Redzepi, I embraced foraging, hyper-seasonal cooking, and relentless innovation, lessons that still shape my work today. From there, I brought that energy to New York City, rising to Chef de Cuisine at the two-Michelin-starred Blanca, leading nightly 20+ course tastings. I later helmed kitchens at The Standard Hotel, Casa Manolo in Spain, and other Michelin-starred establishments. In 2019, I moved to Texas to reconnect with family, and in 2025, I put down roots in Austin.

Today, I split my time between private chef work and creative pop-ups, bringing the same intensity, curiosity, and respect for ingredients that have guided me from a small-town kitchen to the global culinary stage.