Tell us about your culinary journey

At my first job, I had a unique opportunity to work in both the front and back of the house. Seeing the joy on guests’ faces when they ate desserts I had made is what first pushed me toward a culinary career. While in culinary school I became fascinated by the technical side of pastry. I also quickly realized I didn’t want to smell like garlic forever. Over the years I’ve continued to refine my craft through classes, technique driven training, and constant learning, all with the goal of creating the best possible guest experience. I’ve been fortunate to work alongside incredibly talented chefs throughout my career. They taught me the importance of seasonality and helped expand my ingredient driven creativity. That environment encouraged me to experiment often, with some successes and some misses, all of which gave me the confidence to grow into a leader who can guide and support a team.

How would you describe your pastry style or philosophy? 

My philosophy is to cook what you crave. My style is to take that craving and present it in a way that is unexpected. When I was younger, I envisioned myself as being an artist. When I am creating my desserts, I envision it as creating a painting. I am using the ingredients as my paints, and I am creating a gift for someone. I always hope the guest sees the artistry in my work and then tastes what I am trying to convey through flavor.

What do you hope guests feel when they enjoy one of your desserts? 

I want my desserts to make people feel like a kid again. That first bite of something you take as a child that fills you with joy and wonderment. When we think of Willy Wonka, we hear “pure imagination”, that’s what I want, the guest to imagine they are a kid again, enjoying a treat for the first time.

What do you enjoy doing outside of the kitchen? 

I enjoy spending time with my family the most. My wife and I enjoy taking road trips, hiking and going kayaking, when we’re not spoiling our fur babies.