My mentors are Daniel Boulud, Gavin Kaysen, and Douglas Keene, chefs who I have worked for and who continue to inspire me. For creativity, I am reminded of Chef Daniel telling me, “every dish must tell a story, something that the guest can relate to.” For running a kitchen, I am reminded of Gavin telling me that he is constantly training the next generation, so always look to your cooks as the future of the industry. Douglas showed me immense integrity when it comes to managing the quality of each dish that leaves the kitchen, always asking, "would you put your name on that dish? If not, why are you serving it?"

To continue to educate myself, I read, eat, cook, visit the farmers market, and constantly ask questions about anything I don’t know the answers to. I recommend 'Letters to a Young Chef' by Daniel Boulud to aspiring culinary professionals - it is a book that continues to inspire me.

I chose this industry because I love the team work that exists in the kitchen. Through that I developed an intense passion for food and the history of serving guests. I am proud to be a part of the next generation of chefs who will leave their marks on the future of dining out.