Culinary journey began shucking oysters 23 years ago in a restaurant in Anna Maria Florida where he was familiar with boating and the fishing life, building knowledge of the amazing seafood that the gulf has to offer. Growing up in a house where his mother was quite the culinarian brought a huge influence on his ability and knowledge growth. All assets of restaurant work and life he experienced on the come up from front of the house duties to slinging fry pans in kitchen’s long hours. During college in Tallahassee, Florida he began work at a Florida top 100 restaurant called Kool Beanz Café, where he became the Executive Chef for over a decade. After leaving traditional college due to his mother’s passing and pursuing & graduating culinary school – Kool Beanz Café was a great place to hone his skills due to its daily changing and evolving menu covering the globe’s delicious culinary offerings. Kool Beanz Café received multiple regional and state awards for its excellence, under his supervision, as well as a write up in New York Times and Southern Living Magazine. Once he attained a superstar team at the restaurant he used his free time to tackle caterings and private chef events. He cooked for 8 years for an Attorney Barry Richard, who was President Bush’s lawyer during the recount and his wife who was Florida’s Democratic Chairwoman, as well as their lovely family. The westward move to the bay area with his family occurred in 2016 where he worked a brief stint at Michelin starred Boulevard restaurant in SF, followed by the management of over a hundred employees for a corporate catering company at Google campus where 9000 meals were served from a fleet of 24 food trucks daily. After his dabbling in realms unfamiliar, he moved back to his true love…. making delicious and exciting food. He worked for a year and a half for Marc Stad CEO of Dragoneer Investments and his family in Pacific Heights SF, where regularly he got the chance travel to Tahoe and Napa to entertain parties, family events, business dinners, and family dinners. The culinary adventure always continues where now he oversees the culinary/dining department for Cardinal Point of Oakmont in Alameda, hoping to put smiles on faces and filling bellies with delicious inventive food.