Waco, TX has been my home since the age of two, where I graduated from Connally high school in 2001. Now that I’m all grown up, I’m happily married with two beautiful kids, and have been in the foodservice industry for 10 years. I have always been surrounded by people who knew their way around a kitchen. So from an early age I have been interested in cooking. When I was in high school I worked in numerous restaurants, but was more focused on being a teenager, than my future in culinary industry. After high school I started waiting tables at the Olive Garden, and then later became a cook. It was then, when I became a cook that I found my passion, and knew this was the future for me. I enjoyed everything from washing dishes, to cooking for service.

I started TSTC in 2006, and trained under Chef Mark Schneider. I had many memorable moments in culinary school, but my favorite is when I broke a record for total guest served during my week of restaurant class. I graduated in 2008 with an applied science degree in culinary arts and foodservice management.

In 2007, while still attending TSTC, I was promoted to Executive chef at 135 Prime, an upscale steak and seafood restaurant in Waco Texas. I was there, where I honed my skills in: menu and recipe writing, fabrication of different meats and fish, sauce making, plate presentation. As executive chef I coordinated many banquets, wine dinners, and off site caterings. In 2010 I was a part of a March of Dimes Benefit, where I was able to raise over $1400 in donations.

After leaving 135 Prime I took some time off and spent it with my wife and kids. It was then that White Bluff extended a job offer I jumped on, and haven’t looked back.