I knew at an early age that the kitchen would be my calling. By the age of fourteen I was already taking cooking classes in high school. After graduating, I took two years to work in the field before attending Florida Culinary Int. of Palm Beach. After graduation, I worked on Palm Beach for three years gaining experience in upscale cuisine using the finest ingredients.
I received my first break at the highly touted Ocean Grill of Palm Beach Gardens where I was the sous-chef for two years gaining the experience and the creative freedom where I flourished as a chef. Upon leaving I took a chef job with the Samba Room where I saw upscale Spanish cuisine done for the first time. Through this exerience I came up with my own cuisine.