Before getting to the point where I am at today, I have held many different positions in the hospitality industry. Growing up, I was always interested in what was going on the kitchen, whether it be my parents or grandparents that were cooking. I took to baking at a young age, the later more enjoyed cooking. Starting out in professional kitchens, I was a dish washer, pizza and sandwich maker, and cashier. As I got older and felt a true calling in the kitchen, I focused on learning as much as I could and growing my skill set. I went to work in very nice, fine dining restaurants, ultimately deciding to go to culinary school. At the CIA in Napa, CA, I learned the history of gastronomy, kitchen fundamentals, identification and uses of products from all over the world, all taught by professionals with decades in the industry. After school, I went on to work in much higher caliber fine dining, where I honed my abilities, knowledge, and understanding of what makes a good meal, and more importantly, how to make people feel happy, relaxed, and at-home when cooking for them. Now, I find myself mostly cooking in the outdoors, for those who not only appreciate good food, but also the tranquility and beauty of nature.