Briefly describe your job and responsibilities.

As an Executive Chef, I am responsible for ensuring the kitchen runs smoothly from daily prep to final production. My role also involves researching and developing new menu items, and mentoring and developing my employees so they are prepared to grow and take on new opportunities within the restaurant industry.

What does a “typical” day at work look like for you?

My typical day starts out getting my staff a list of items that need to be done, going through each station to see what is needed to be worked on or prepped. Then after that, I get my expo station ready for a smooth service. I also take inventory of products throughout the day so that I’m prepared to place orders at the end of service.

What was your first job in the hospitality industry?

My first job was a dishwasher, and the funny story is its actually the same building that I am running as an Executive Chef.

When did you know this industry was right for you?

My journey in this industry began my sophomore year of high school when I joined the culinary arts vo-tech program. From that point on, I knew the culinary world was the perfect fit for me.

Briefly describe your career path and how you got to where you are today.

Like a lot of kids that age I originally chose culinary arts just for the free food. But once I joined the program, I realized it was about so much more. I fell in love with the passion, the rush of the kitchen, and the dedication it took to make a single dish perfect. That was the exact moment I knew I loved cooking.

What is your favorite part of your job?

My favorite part of the job is the energy of a good, busy night. There is nothing quite like seeing the kitchen working in a perfect sync, communicating and flawlessly pushing out tickets. I love taking a moment to just listen and watch them excel; seeing how much they have grown and how far they’ve come is incredibly rewarding.

What is the most challenging part of your job?

The biggest challenge of the job is simply not having enough hours in the day. You might be pushing through a busy lunch and prepping for dinner service, only to have to pause to finalize a dinner feature or try to grab a quick bite to eat. But the challenge is what makes the success so rewarding. I also have to give credit to my staff- they make it incredibly easy for me to get everything else I need done.

What advice would you give to students interested in your profession?

My advice for students that are interested in this profession is not to give up, it will get hard very hard but that’s the best part about it the challenge we go through day in and day out. But its so rewarding seeing the smile on customers face once they take a bite out of food you made.

What achievement are you most proud of?

My proudest achievement is becoming an Executive Chef for Platinum Dining Group/ Hearth Kitchen, an experience that has truly shaped the chef and person I am today. It gives me the opportunity to mentor young people who share the same dream I once had, and it is incredibly rewarding to be side by side with them as they navigate their own culinary journeys.

What do you like to do outside of work?

When I’m not in the kitchen, you can usually find me out in the yard playing with my wife and daughter. Family is incredibly important to me, so any time spent with them is a great day. Outside of that, I also love unwinding by taking a nice ride on my motorcycle.

What is your favorite food to make or eat?

A good crunchy peanut butter and jelly sandwich.

What’s at the top of your bucket list?

To one day become a culinary arts teacher.