Houston - Executive Chef
Growing up in Southwest Texas I was always in the kitchen with my grandmother. At that time, I didn’t know how to cook but later in life I realized that the time I spent with her in the kitchen would inspire me to take on the culinary world. Soon after graduating high school, I decided to attend The Culinary Institute Lenotre. Again, I had no idea what I was doing in the kitchen but knew this was the path I wanted to take. Graduation came fairly quickly and then it was time for the real deal. I had a friend working at The Oceanaire Seafood Room as a bartender and said they needed help in the kitchen. Naturally I went in to apply, spoke with the Executive Sous Chef " Skip King" and was hired on the spot. My first position in the kitchen was on sauté and soon found out I was a natural. I began to work up the ranks becoming Morning Kitchen Manger to Sous Chef within the first couple of years. In 2014, I took some time off and ventured to explore different venues of work. I was contacted by "Marijke Shugrue" in 2018 and asked if I wanted to rejoin the Oceanaire team. I accepted the offer and moved back to Houston; two years later I was promoted to Executive Chef.