Born and raised in Colorado, I’ve spent the last 20 years in professional kitchens across Longmont and Denver. Culinary lineage runs deep in my family my father was a chef, and the kitchen has always felt like home. My path has taken me through local culinary staples like Sugarbeet and the refined sushi counters of Uchi, shaping a personal cooking style that bridges two of my absolute favorite culinary traditions: Italian and Japanese. Whether exploring the nuance of raw fish and seasonal dashi or the rich complexity of handcrafted pasta, my goal is always the same: exceptional ingredients treated with care and technical precision.
