I grew up in Taos, NM working at the local ski resort for my father, who was the food and beverage manager. That’s where it all started for me! I did small things around the big kitchen to help out and eat food. I got one of my first real cooking positions at one of the ski resorts, fine dining restaurants named “Rhoda’s” in my teens. As the grill cook, a nice elderly gentleman asked me to go out and see him in the dining room. He said, “Son, you look young, but you sure can cook. That’s the best piece of cooked salmon I’ve ever had in my whole life, which says a lot. I’m 76.” It’s inspirational to hear people compliment you like that and has driven me to become the Chef of more than eight establishments all across the country. 

I went to Culinary school in Summit County, Colorado, through the CMC program run by Kevin Clark and I learned more from the other chefs there than I could ever be thankful for. I moved on to Florida, where I tried to explore different aspects of the culinary world. Fast-Paced Fine Dining, Italian traditions, and styles, Hotel Hospitality, Private Jet Catering, Personal Chef, tried to cover all my bases! After Florida, I moved to Rhode Island to help run a taqueria, then that winter spent seven months in St Thomas helping rebuild and restructure a few kitchens.

I’ve traveled the country to eat and explore foods I enjoy making. It’s a good life! I grew up backcountry skiing in Taos, being pulled behind snowmobiles ever since I can remember, which led me to buy my first Polaris RMK in 2007. When I bought it there was a muff pot attached to it all rusty and broken, little did I know then that those pots would change the way we enjoy warm meals on the mountain! I’m currently an avid snowmobiler and Chef at Relish in Summit County.