Uncommon Ground on Clark
I was born and raised in Chicago, Illinois. My mother and grandfather loved cooking and were especially influential in shaping my culinary career. I started in the industry as a dishwasher at the University of Illinois at Champaign-Urbana. This experience ignited my love for working Kitchens and I’ve never looked back. I worked in kitchens for 12 years before finally deciding to take my knowledge to the next step and enroll at Le Cordon Bleu, Cooking and Hospitality Institute of Chicago.
Two years later I was hired at Uncommon Ground. Mike and Helen Cameron’s emphasis and passion for local, organic, and healthy food mirrored my own growing philosophy. These ideals resonated and inspired me. Under the tutelage of Chefs Justin Martin and Brian Millman I honed my culinary skills and philosophy before eventually becoming the head chef of Uncommon Ground on Clark.