“Food is my everything—cooking, eating, Serving, sharing, exploring—it’s what drives me to keep pushing forward”
I grew up in the small town of Palmdale, California, where I started working in professional kitchens a decade ago. I quickly fell in love with the craft and moved to LA to hone my skills. While attending The Art Institute of California—where I received my Associates in Culinary Arts—I began cooking at The Wallace, an award winning restaurant in Culver City helmed (at the time) by Chef Joel Miller. I worked hard and hungry under Joel for five years, moving up the ranks to become his Executive Sous Chef. Joel entrusted me to create menu items and run his kitchen—offering me the experience needed to become a professional chef—and after five years at The Wallace, I began my next chapter.
In late 2018, I made a move to Downtown LA where I became the Chef de Cuisine at Preux & Proper under Chef Sammy Monsour. Preux & Proper is a two-floor, full-service Michelin rated restaurant that focuses on honoring the illustrious heritage of The South by way of hospitality, seasonality, sustainability, craft cocktails and true grit American cuisine.
I’m fascinated to learn about American cuisine through the lens of Southern heritage and culture, and create 5-8 new dishes a week to stay creative and keep things fresh and seasonal. I’d love for you to come through the restaurant and check out our food. Check out some of my favorite recent creations…
Grilled Sprouting Broccoli | Peach Habanero Salsa | Queso | Benne
Beets & Berries | House Ricotta | Almond | Watercress | Rhubarb Vin
Za’atar Summer Squash | Sea Island Red Pea Hummus | Mint | Feta
Jumbo Asparagus | Favas | English Peas | Chermoula | Pea Tendrils
I was recently interviewed by Voyage LA about how I got in the game, what I'm up to and where I'm headed.
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