Chef and Co-Founder of Take Root Hospitality

When hiring, I look first for a positive attitude, curiosity, and reliability. Skills can be taught, but showing up on time, working hard, staying humble, and being eager to learn are what make someone a great teammate.

For self-care, I make time for walks with my wife and for honest conversations when something is weighing on me. I protect family time, encourage our team to take real time off, and try to model the balance I want them to have.

My first line-cook job at Campton Place in San Francisco had the biggest impact on my career. It gave me a strong foundation in serious cooking and opened the door to New York, where I went on to work at Eleven Madison Park and Blue Hill.

Travel keeps me inspired. Balancing work and family doesn’t leave much time for culinary discovery, so I try to travel intentionally, both in the U.S. and abroad. My time in France, Spain, and Italy over the past several years has shaped the restaurant’s creative growth and renewed my passion for what we do.

Seeing Vicia named a 2026 James Beard Award finalist for Outstanding Restaurant was a career highlight. That recognition belonged to the entire team—from the kitchen and dining room to our beverage and operations teams. It reflected years of shared commitment, and it’s something I never could have achieved on my own.