Cooking professionally in the Bay Area for 8 years, from Wisconsin.
His first job was at Millennium Restaurant, where he spent a year and a half. From then, the sommelier of Millennium asked him to be the chef of Yield Wine Bar, which was a great success, and he went on to open Pause Wine Bar as well.
From then, he wanted to expand his knowledge and skills, and went on to cook for Takashi Saito at Izakaya Yuzuki, at AQ restaurant, and at Bouli Bar in San Francisco.
He has now stepped back into the chef role, and is currently working on a new and exciting, yet to be revealed project!