My past 10 + years in this industry spans a wide spectrum of kitchens and cuisines. I started in a college-town Vietnamese café, learning the foundations of flavor and how to make hundreds of egg rolls, I learned some pastry and brunch skills at French Meadow, a beloved gluten-free bakery and brunch hotspot in the Twin Cities.

 

I later found myself immersed in fine dining, working at Suly’s Brewers Table while going to culinary school. Then came Spoon and Stable, where precision and speed were paramount. After moving to New York City, I was promoted to Sous Chef at Wildair in Manhattan, refining my leadership and broadening my knowlege of diverse and luxury ingredients like Uni and foraged mushrooms. Most recently, I served as CDC in Mexico City at what is now a Michelin-starred restaurant, EM, further expanding my perspective on global flavors and culinary innovation.

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Here is an array of photos from my time in these places, as well as personal pop-up dinners that I have curated and hosted.