I attended the California Culinary Academy, and the Culinary Institute of America at Greystone. My background includes, having the honor of working at some of the best restaurants in the United States. Charlie Trotters in Chicago, Rubicon in San Francisco, Citrus in Los Angles, Sun Valley Resort in Sun Valley. I was also the Chef/ Owner of Mosaics in San Luis Obispo California. Where I was awarded best new California central coast restaurant by Gourmet Magazine in 2000, and also named best California central coast chef in 2000 & 2001. Since then I have opened 6 restaurants and have been a Instructor at a culinary academy.
Having over 25 years in the restaurant industry, I decided to combine my experience, passion for flavor and love of wine to create a very unique catering and culinary education company, which specializes in inspiring healthy choices by demonstrating that great taste and good nutrition can go hand in hand. Through a variety of cooking demonstrations, culinary classes and personal instruction. I can help you to create a real “farm to table” experience.
My greatest passion is to pair wines with a wide variety of food and flavors adding a healthy twist. My wine knowledge began while working with Clay Thompson owner of Claiborne & Churchill winery, where he taught me about the winemaking process in the Edna Valley region of Central California and then becoming the first executive Chef at Justin Winery in Paso Robles, CA. There I worked closely with the winemaker, who gave me a deep understanding of the complicated process of turning a grape into a amazing bottle of wine and learning the winemaking process including soil science, racking barrels, harvesting, bottling, and working in the vineyard. While At Justin, it allowed me to participating in the Aspen Food & Wine Show, The Monterey Wine Festival, Bite of Los Angeles, San Francisco and the Central Coast Wine Classic.