My appreciation for fresh, high-quality food began early, on my best friend’s family farm. I still remember tasting a cucumber picked straight from the vine—the difference from anything store-bought was unforgettable, and it shaped how I think about ingredients to this day.
 

I began cooking professionally at The Village Café while in college, originally as a way to eat well on a tight budget. At the time, I planned to pursue music, but I quickly found the kitchen offered the same sense of craftsmanship, creativity, and experimentation. What started as a job became a calling.
 

My foundation in fine dining began under Chef Brian Light at Ronin, a farm-to-table restaurant focused on elevating traditional, home-style cooking with refined technique. Working across roles—from dishwasher to farmhand to prep cook—gave me a deep respect for every part of the process.
 

After COVID, I joined the opening team of The Shiner Diner, where I trained under a former Ronin Sous Chef, Travis Raabe. There, I developed a strong foundation in from-scratch cooking and gained invaluable experience in building a kitchen from the ground up.
 

I later moved to Hawaii, where I had the privilege of working at the internationally respected Sushi Sho, under Shokunin Keiji Nakazawa. The precision, discipline, and level of hospitality I experienced there left a lasting impression, particularly the philosophy of omotenashi—a deeply rooted commitment to anticipating and exceeding a guest’s needs.
Continuing in Honolulu, I refined my technique at Pier 38 under the various chefs there, developing advanced skills in fish and meat butchery as well as pastry, blending French technique with local Hawaiian influence.
 

At Agaru, I worked alongside an exceptional team of chefs, deepening my understanding of flavor balance, menu development, and kitchen leadership, spearheaded by Chef Bobby Luong.

This experience carried into Miro Kaimuki, where I contributed to refining and rotating tasting menus under Chef Chris Kajioka. The level of execution and attention to detail there matched the highest standards of fine dining.
 

I later returned to work under Chef Bobby Luong at Hau Tree as part of a high-volume, upscale operation. This experience expanded my skills in large-scale service, private dining, and event execution.
 

Now based back in Texas, I bring together everything I’ve learned—from farm-driven cooking to fine dining precision and Japanese hospitality—to create thoughtful, personalized dining experiences rooted in quality, seasonality, and care.