Culinary Experience  

This story begins simple, at 13 years old working as a dishwasher at a local golf club. This is in Cochrane, AB, where I grew up. I loved it, the speed, the pressure, the intensity. I spent 3 years at that golf club, 'The Tin Cup Cafe'. I continued to cook full time throughout high school. I knew early on that I was going to become a chef. By the time I graduated I had worked in 4 different restaurants.

In 2014 when I was 19, I graduated from the Professional Cooking program at SAIT, it was a great experience and by the end of it, I received my Red Seal. This allowed me to get 'higher up' jobs at big hotels and so I did that...

At the Fairmont Chateau Whistler, I worked in Banquets as a First Cook and I learned so much. One of the best years of my life. After my time in Whistler, I flew to London, UK, and trained at three Michelin starred restaurant The Fat Duck. My experience here was amazing and really pushed my cooking. After Fat Duck, I joined a team of cooks to open a new restaurant in Central London, Temple and Sons. Under Chef Jason Atherton I was groomed to the high standards of opening a new restaurant in London.

The next year I decided to return back to my roots in the Canadian Rockies and worked at Lake O'Hara Lodge. A remote hiking and skiing destination in Yoho National Park. I spent 5 magical seasons at this lodge, where I learned to cook and to be a good person. 

I now work as a Personal Chef and Caterer.


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