I have wanted to be a chef most of my life. My stepmother was a recipe tester at the Chicago Sun-Times newspaper when I was around 12, and I used to help her test the recipes during the week that were to appear in the weekend newspaper. I would then assist her in demonstrating the recipes to the public at Marshall Field’s department store in my hometown of Chicago. It was my first 'taste' of professional cooking, and I was hooked thereafter.

I attended the New England Culinary Institute after leaving Chicago, which further solidified that my passion and professional life was in the Culinary Arts. After earning my degree, my goal was to work for as many talented chefs as possible and take bits of wisdom from all of them. I was determined to learn as much as possible. My training took me to Seattle, Amelia Island, Washington, DC, and Avignon, France. Eventually, I settled in Seattle, Washington. The Pacific Northwest's bounty of ingredients as well as the variety of excellent restaurants was something that I knew I wanted to be a part of. I trained and worked at Lampreia and Campagne early in my Seattle career, eventually taking over at the 1200 Bistro as a young Executive Chef. This time in my career was an opportunity to start developing a repertoire, bringing together the skills that I now possessed.

In 2007, I took my first Private Chef job with Vulcan Inc. and proceeded to spend the next thirteen years as Executive Chef and Head of Culinary Operations for the owner. The experience was a game-changer in many respects. I managed food and beverage for multiple stateside properties as well as co-managed chefs based in London, the South of France, and Tanzania. I also traveled extensively and worked alongside yacht chefs within the fleet. During these years, I was the culinary lead on numerous events such as Cannes Film Festival Yacht Parties, Holiday-themed Parties, Intimate Family Gatherings, Super Bowl festivities, as well as the opening of a New Mexican restaurant in Zion, Utah, and a BBQ stand inside the Seattle Seahawks’ stadium! I also traveled the world extensively during this time, educating myself on new cooking techniques and being introduced to many local ingredients. Many destinations throughout the world have inspired me to continue my culinary education and broaden my skill set.

In 2020, I began another journey with a family as their Head Chef. I spent four years based in Seattle, building a culinary infrastructure as well as tending to all chef duties with a small and amazing team. This time was very rewarding as we built things from the ground up and got a chance to cater all service and cuisine exactly to the family's wishes.

After over 25 years in the Pacific Northwest, it is truly a place I call home. I live with my family in Issaquah, Washington. When I’m not cooking, I love being outdoors with my golden retriever, Layla, exploring as much of the Pacific Northwest as possible! I also love following and playing sports with particular attention paid to Seattle and Chicago teams. I am an avid music lover, open to most any genre as long as it sounds good!

ChetChef Private Chef Services is a culmination of my professional journey. The opportunity to bring my diverse repertoire into people’s homes and make memories is something that I love to do. Whether it be weekly meal preparation, intimate family gatherings, business engagements, or larger parties and celebrations, I’m able to personalize my services to the individual. Based on my travels, experience, and training, I bring a large portfolio of cuisines and styles for people to choose from. I believe that a global variety of cuisines, cooked thoughtfully and with authenticity, can enhance your life in amazing ways.