Executive Chef of PISCES Bar & Seafare; Culinary Director at Noble 33; Co-Founder & Vice President of Quasar Hospitality

My biggest inspirations are from my environment - from looking at what chefs do and asking why they do it, to tasting new ingredients and exploring what can be done. I also draw inspiration from conversations with my wife, who may not be in the industry but appreciates good food.

The skill I value the most is being able to lead a team with authenticity, in addition to being genuine with staff, leaders, and business partners. Nothing is accomplished in the kitchen without a solid team who shares the same vision and works towards achieving that goal with patience and understanding.

The late Chef Gray Kunz of Lespinasse in New York once told me that there comes a time in a chef’s life where you must figure out what you want to do rather than learn what other Chefs do. This inspired me during a time when I was seeking advice for the next chapter in my career. From there, I had an unrelenting belief in myself and what I love to do, which is cook amazing food.

Burnout can easily come from stress, but being able to surround yourself with a team that is supportive and goal-oriented can change the dynamic in a way that is more rewarding than a burden. One self-care treatment I like to do is get weekly massages as a way to thank my body and give it a break.

One of the biggest lessons I’ve learned throughout my career is that learning never stops, and to stay relevant, you must continue to evolve, innovate, and explore with curiosity. I believe that as humans, we want to be the best version of ourselves and the kitchen allows me to progress and refine myself and my work in the right environment.