How did you get into food and cooking?
I started cooking for friends during high school at parties and get togethers. I enjoyed it and people told me I was pretty good at it.

When did you know you wanted to be a chef?
I’ve always enjoyed cooking, but after about a month of working in a fast-paced kitchen, I knew that’s what I wanted to do for a living.

What is your best food memory?
Best food memory would be catching fish with my father, learning how to clean them and cooking them within an hour. Nothing better than fresh fish.

Who in the food world do you most admire?
My old sous chef, Kirk. I met him one month after I started cooking as a profession and he took me “under his wing” and taught me everything he knew. I learned more from him during our 8 years working together than anyone else and for that, I am forever grateful.


How do you get your inspiration?
I’m a very self motivated person and wake up everyday with a drive to do the best that I can. There are a handful of famous chefs I like, but I’ve drawn more inspiration from many co-workers over the years. I do regard John Wooden as a life long role model of mine though.

What concepts are you bringing to Entice with the menu selections?
The story behind my selections is to take approachable “comfort food” and elevate it to new levels of appearance & taste for everyone to try and not be intimidated.

Fave dish off our menu right now?
My favourite dish right now is the Bison. I love EVERYTHING about it!


Best cooking tip you could give someone [new] in the kitchen?
Learn to yell, because it gets loud and crazy sometimes; Always have a rag, no matter what; Curl your fingers back when slicing; Always sharpen your knife; Learn to say “Yes chef”, no matter what; Butter makes everything better.

Fave ingredient in the kitchen right now?
Butter… Isn’t that the answer of every French trained chef?

Beer or wine?

Sweet or savoury?



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