After almost 30 years in professional cooking, I am super excited to bring my knowledge and energy about food to your home or business.

My career began as a dishwasher at Red Robin when I was 16. After cooking all the way through high school and college at UW, I decided to enroll in culinary school, and was part of the very first graduating class from the Art Institute of Seattle’s School of Culinary Arts. After a few years working in the industry as a sous chef, I returned to the Art Institute of Seattle as a Chef Instructor and taught there for seven wonderful years. Many of my students have gone on to own their own businesses, helm the kitchens of large hotels, and even win James Beard awards. The success of my former students has been one of the greatest rewards of my entire career.

After leaving the Art Institute, I began to work for Purple Cafe and Wine Bar at their downtown location, eventually becoming the Chef and Culinary Director of Heavy Restaurant Group. During my 13 year tenure at Purple Cafe, I had the opportunity to write a book on food & wine pairing called Cook + Cork. I wrote this book with my dear friend and colleague Chris Horn, who is an award-winning sommelier and beverage director for Heavy Restaurant Group (he’s also available for dinner parties and wine cellar consultations if we need him).

The most recent chapter of my career had me working as the System Director of Culinary of Providence Health for the west coast. I managed 45 hospital foodservice accounts across six states, and learned a ton about nutrition, special menus, and special diets. While my first passion is cuisine, this position rounded out my knowledge of how to address those who want delicious food but have a few restrictions. We won’t let those restrictions get in the way of a great meal!

I couldn’t be more excited to cook for you. Set up a free consultation and we’ll discuss how we can work together. I look forward to chatting with you!