Born and raised in Sunnyvale, California.
Cooking for me started with Campbell’s Chicken Noodle Soup and Cream of Mushroom. It was my way of helping around the house while my parents worked diligently through the first dot com boom in Silicon Valley.
I entered Cal State San Luis Obispo as an engineering major, but quickly realized that it wasn’t for me and changed my major to nutrition. Before switching majors, my parents encouraged me to get a job in a restaurant. My first job in the industry was part of the opening team at California Pizza Kitchen and I fell in love instantly. After graduating, I found a job in a professional kitchen and have been working and learning since.
Sous Chef @ Blue Hill at Stone Barns, Pocantico Hills, NY
Chef de Cuisine @ State Bird Provisions, San Francisco, CA
Opening Chef de Partie @ Central Kitchen, San Francisco, CA
Chef de Partie @ Firefly, San Francisco, CA
Chef de Partie @ Ubuntu, Napa, CA
Chef de Partie @ Village Pub, Woodside, CA
Born and raised in Los Angeles, California.
Cooking wasn’t even on my radar. I grew up hating anything that wasn’t a Western Bacon Cheeseburger from Carl’s Jr. While I was scarfing down drive-thru food, my dad always encouraged me to eat what he found delicious. In fact, he never let me not taste something. “Rum, just try it” was a phrase that was always floating in the periphery.
Unlike Kevin, it took me a little time to figure out food and hospitality was my profession. I somehow ended up in the banking world after college. After several years of not doing what I loved, I took a huge leap of faith and quit it all to attend culinary school. I have never looked back since.
Captain @ Blue Hill at Stone Barns, Pocantico Hills, NY
Sous Chef + Cookbook Project Manager @ State Bird Provisions, San Francisco, CA
Sous Chef @ The Progress, San Francisco, CA
Extern @ Momofuku Ko, New York, NY
Associate’s Degree in Culinary Arts @ Culinary Institute of America, St. Helena, CA