For me, the road to becoming an executive chef began along the beaches of the Gulf Coast. The local faire influenced my style and taste for Southwestern cuisine, igniting a love of food that continues for me today as the regional executive chef for the Las Colinas Country Club. This influence allowed me to earn the title of Certified Executive Chef at the tender age of 22 years.
I have also shown my abilities and continued to build my career at the Commissary for the Executive Chef at Texas Stadium, City Café and City Café To Go, and UT Southwestern Medical Center while making appearances on Good Morning Texas and Good Day Dallas. I’ve had my share of celebrity clients including Elizabeth Taylor, George W. Bush, Garth Brooks and many additional high profile local celebrities such as Tom Landry and other Dallas Cowboy greats. Most recently, I took first place in the 2010 Dallas Chefs on Fire Competition. I am also the 2010 ClubCorp National Award Winner for Team Excellence.
I am an active member of the Texas Chefs Association. During my busy schedule, I find time to give back to the community by doing appearances for the Lupus Foundation, Dallas Hunger Link, Visions 2000, Zoo to Do, Epicurean World Master Culinary Society, Southwest Food Expo, AIWF Days of Tastes, and Taste of a Nation (SOS). I have also introduced local students to the wonders of new food ideas and tastes as an instructor at the Art Institute of Dallas. My natural talent for matching food ingredients has allowed me to reach this level of success.