Private Chef

The biggest lessons that I have learned is to be patient and ask for help when you need it, before it's too late.

I don't remember who told me this, but it is essential to see the big picture. When you are in the grind of the day-to-day and feel like you can barely come up for air: take a step back, organize your day (and headspace), make a plan, and take it one step at a time.

I knew at an early age that I wanted to be a "pizza maker." Little did I know that my passion for cooking and being creative with food would turn into my career. I started on my path toward becoming a chef straight out of high school, and have not wavered. I put my head down, learned the ropes from some fantastic chefs along the way.

Biking to and from work is huge in helping me create a balanced work/life situation. On the way to work, cycling provides me with clarity and helps me organize my thoughts. On the way home after a busy day, it helps me to relax.

I always try to build a team that feels like family. In kitchens, you weather a lot with your team, and it's nice to know that your family will stick by you no matter what. I am also a firm believer in leaving your ego at the door. In my kitchen, we work incredibly hard, but we also have a lot of fun and see the positive in every day. If you are willing to work hard and have the right attitude, then you are more than welcome on my team.

I love cooking for others and seeing people's reactions after they have eaten the food. The long days are worth it when you can inspire and make someone happy with what you have made.

Every chef has their view and philosophy on what they think is delicious or unique. Reading about what chefs are doing, going out to eat, and talking and brainstorming with others is how I love to find inspiration for my new ideas.

A Sharpie and a sharp knife are the two things that I need to get through the day. You can makeshift anything else from there.