About

My culinary journey started with a pound of bacon and a frying pan. On Saturday mornings,  I was always the first one up. 

My morning weekend routine started with the “Great Chefs” series on PBS, followed by “Super Friends”,I was easily entertained watching Aqua Man and the Wonder Twins fighting evil.

Saturday mornings also always meant a nice breakfast, I remember watching my father frying bacon one morning, which inspired me to return the favor.  The concept of cooking bacon seemed simple. The following weekend.  I started on my tip toes and had a hot pan and was able to remove the bacon from its plastic sheath. Unfortunately, my effort to make breakfast in bed for my parents ended up with my father rushing down the stairs, clawing through the smoke to save the house while I did my part by doing my best to save the bacon. 

That passion and curiosity for food and cooking has never faded.

 I later graduated from the Western Culinary in Portland, OR, and found my way to NYC after learning about David Bouley and how he became the newest chef to earn the coveted NY Times four stars. 

For the next 15 years, I traveled and spent my time working in kitchens in New York City, San Francisco, and Imola, Italy.  

Working tirelessly with eyes wide open in these kitchens, I developed my approach to food. I developed my techniques by learning from chefs that had a humble but passionate loyalty to the craft and instilled the same in me. 

In 2002 I started a Personal Chef service in Rochester, MN. In 2006 I relocated my services to Charleston, SC, where I call home today. 

After my travels and working in high-demand kitchens, I realized that cooking for small groups, and preparing delicious foods, with ceremony reminds me of why I became passionate about cooking and risked my life wearing superman pajamas on Saturday mornings.