Raised in the mountains, I developed an early connection to food, learning to hunt, fish, and master the art of traditional meat smoking from a young age. I turned that passion into a career by attending culinary school during my senior year of high school and have spent every year since in the kitchen. My experience spans the culinary landscape across Utah, California, and Oregon—executing everything from high-volume service at premier ski resorts to classic neighborhood mom-and-pop pizza shops. At the core of my cooking is a deep respect for raw ingredients: when you honor where food comes from and handle it with care, the depth of flavor speaks for itself. This blend of West Coast regional experience, mountain heritage, and ingredient-driven technique defines my adaptable, flavor-first approach.