Gold Coast Chefs

I became a chef because I love to bring people together with good food, great stories, and lasting memories. Some of the best memories of my life have been spent around dining room tables with friends, family, and even an occasional stranger, sharing food made with love by a family member or another chef.

My career began in Downtown San Diego at Searsucker restaurant. After cooking in San Diego for 3 years I decided to move out to the Napa Valley in search of a challenge and more knowledge. Throughout my travels I have had the amazing opportunity to work at Morimoto Napa, Bottega, Saison, and Roka Akor SF and others. I learned a great deal about refinement from these establishments but I still felt the desire to bring people a more personal and intimate experience.