Executive Chef at Sweet Catch
“It may sound poetic, but I look forward to the four seasons. With each season there is a window in time that produces certain fruits and vegetables. Utilizing those seasonal ingredients makes me hyper-focus on time.„
One of the best apprenticeships I was able to be a part of was a study abroad in St. Savin, France. I learned a culmination of language, food and culture wrapped simultaneously into one. In my down time I would visit Spain and be a fly on the wall to just absorb its culture and food.
My strategic approach that has helped me into a leadership position has been to recognize every position and every person who fills each role is as important as the owners of the establishment. Another rule of thumb I live by is to continue learning each and every day whether it's a new recipe or an easier way to streamline production.
Some attributes that I look for in individuals when hiring professional back of house employees are: (1) a willingness to learn more than what they currently know; (2) a passion for food; (3) knife and kitchen terminology; (4) cooking methods; (5) food sanitation; (6) 2 - 3+ years of experience.
I continue to educate myself by looking at food trends for the particular year, following notable food focused instagram social media pages and going to the local farmers market.
I cannot live without comfortable work shoes, I enjoy a pair of Birkenstocks.
One thing I provide for an inclusive and caring environment is a very delicious, thoughtful family meal.
Disclaimer: Individuals featured in the Inspirational Career Timelines section have been nominated by peers, colleagues and/or other members of the hospitality industry. It is to the best of our knowledge that each individual has demonstrated leadership and acted as a positive role model for others.
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