Working in the industry for over 17 years, I have had the privilege of working with some extraordinary chefs, carrying their knowledge and expertise with me. Opening Green Street Smoked Meats and being a butcher at Publican Quality Meats ,under Paul Kahan, enabled me to further my education for meat butchery; and at Frontier, Chef Brian Jupiter taught me the value in meats you don't eat every day.
Moving to Austin in 2016 to be the chef de Cuisine for Sophia's, we won best new restaurant 2016/2017, and were nominated for best new chef by the James Beard foundation. Teaching my staff is one of my favorite responsibilities, seeing my cooks hungry to learn reminds me that we all had to start somewhere. Being at Fork, enables me to keep my core values in farm to table and introducing the public to lesser used proteins and vegetables.