I have been a chef for over 30 years; I love food and the art of cooking professionally. I started cooking in Montana where I opened a pizza business in the basement of the stagecoach hotel in west Yellowstone. I had never cooked professionally so it was a huge leap of faith. The pizza business took off and I have never looked back.
I knew that cooking is what I wanted to do for the rest of my life, so I moved to Sonoma County in 1987 and started out as a pantry cook. I worked my way through all the different stations at a restaurant called Aerowood, at the Sonoma county airport. I then moved on to work in Healdsburg at a little place called Samba Java on the square. I worked under Chef Colleen McGlynn. She taught me how to cook locally, and seasonally. We changed the menu daily, depending what the farmers brought in the back door. It was the best cooking and learning experience I had, so far.
I then worked freelance for different chefs as a catering chef. During the next few years I worked for Barbara Hom and Bruce Riesman learning about catering and large scale cooking. Now I was ready to open another restaurant. I opened “Kitchen” in the newly refurbished town of Graton. I opened in 1995 and. Kitchen was a success and I found myself working a tremendous amount of hours with not much time for my other passion of silver work.
After I closed Kitchen, I went on to work with John Ash and Bridget Harrington at Fetzer Vineyards in Hopland. I learned all about food and wine synergy and California cuisine. After four years at Fetzer I went to work in Santa Rosa for a company called McCormick and Schmick. I worked under Chef Liz Ozanich. Liz taught me all about seafood, French cooking and the art of managing restaurant staff.
I found an amazing atmosphere and team to work with starting in Fall of 2008 when I became the Executvie Chef at SRGCC. I continue to take several food and wine courses at the Greystone and continue to learn about my craft through books, magazines and by learning from other chefs.
I have a production kitchen at Santa Rosa Golf & Country Clubs most chefs would only wish to have combined with a staff that goes above and beyond to create the award winning food our members, corporate events, and wedding receptions have counted on over the years. Since I have been Executive Chef with SRGCC we have won numerous awards at the Harvest Fair each year. I am blessed to live and work in such a bountiful area.