I started my career in the kitchen when I was very young, cooking and baking alongside my Grandmother. On a whim, I chose to attend the Chef’s Academy in hopes that I would find my life-long career. While in school, I acquired a position at Dunaway’s Palazzo Ossigeno as a pantry cook. I went on to graduate from the Chef’s Academy and began working at the JW Marriott. Currently I am the Senior Banquet Sous Chef at the JW Marriott and leading the Garde Manger department in our kitchen.

Hero: My boss, Brendon Cheney. He has taught me to look at food in a different way and to challenge the “norm” when it comes to cooking for large groups of people. He has shown me that banquet food for thousands of people really isn’t what everyone thinks it is. (at least at the JW Marriott it’s not)

Favorite dish to eat: The Pork Shoulder Tacos from our banquet menu – They are so delicious, I can never get enough.

Least favorite food to prepare: Orecchiette Pasta – The pieces stick together and the middle is always undercooked!

Something always in the fridge or freezer: Does the freezer count? I always have Ben & Jerry’s Cookie Dough Ice Cream on hand.

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