Joined the AWR Ohana: Originally March 2014, then back July 2016
From: Angels Camp, California
Graduated: 2009 from Le Cordon Bleu in Sacramento, California
I have been working in the kitchen since I was 15 years old at a retirement community in my home town. After graduating culinary school, I pursued some of the top restaurants and bakeries in Sacramento including Ella's Dining Room, Mulvaney's B&L, The Press Bistro, and Freeport Bakery. Once I moved to Hawaii I have enjoyed working here at Alan Wong's and then I was part of the opening team for Magnolia Bakery.
What is one pastry or dessert that you have on your bucket list to try? Why did you pick that one?
Any dessert from Alinea! I know it’s not very specific, but Chef Grant Achatz has an interesting story, which has defined how he pulls flavors and ideas and immerses the guest into the experience of the meal.
If you could give advice to anyone looking to get into the culinary industry, what would you tell them and why?
Always cook with your heart involved. Without it, a dish is just food, with it, a dish is an experience.
What defines us is how well we rise after falling.