Pan seared Black Bass, Maple Butternut Squash puree, roasted Autumn Vegetables and pickled Mustard Seed
Coming from a farm family in rural Kansas, scratch cooking and family table memories were a part of every day life. Days and nights spent watching my Mother and Aunt put so much hard work into our meals allowed me to gain an unparalleled experience as well as hone my intuition. Combine those with passion and talent and the sky is the limit! This is not only how I approach cooking, but life in general.
After receiving a degree in Communications from Kansas State University, I quickly began to realize my innate desire to create taking over! Shortly after moving to Colorado in 2009 I enrolled in culinary school and haven’t looked back since. After graduating from Cook Street School of Culinary Arts I spent several years working for acclaimed restaurants and Chefs in the Denver and Boulder areas of Colorado which is where I was so thankfully introduced to the “Farm to Table” philosophy. As cliché as that sounds, I truly believe this philosophy embodies not only the utmost respect for your ingredients, but also for your health and the agricultural community.
Having lost my job as an Executive Chef in the city of Chicago due to the recent COVID-19 pandemic I am happy to continue providing people with outstanding service through private dining experiences. I enjoy making people happy and joining them in creating colorful memories of life through food!
Please allow me the opportunity to bring your special event to life for you and your loved ones! Together we can create a special occasion that I promise you will want to experience again and again!