Chef De Cuisine

Good chefs cook because they have to, great chefs cook because they want to

I started my restaurant career at the age of 16 doing dishes at a fish and chip shop.. From there I got my first cooking job at a restaurant called the Meeting Place there was a talented chef who soon told me I should think about starting my apprenticeship. I took his advice and started my apprenticeship.

I then moved to a larger restaurant in Burlington Ontario called Sonoma County Bistro and started going to George brown college where I graduated with honours receiving the Escoffier society award for top apprentice.
I soon took over the executive chef position at Sonoma where I lead the kitchen for 3 years.

My passion is to always be creating new exciting dishes using the
highest quality of locally sourced ingredients I can find

I then took a consulting position in Norwalk Connecticut working at a 4 star restaurant called Havana. I then decided to move to the West coast I got a executive chef position at Shaughnessy restaurant at vandusen gardens in Vancouver where I stayed for 16 years until I decided to move to Whistler which leads me to Basalt…