Join us through our inspired seasonal preparations on our path of Culinary enlightenment.
Started out in the industry as a busboy and cashier in a local bowling alley. Moved into dishwasher and then on to grill cook. Received a scholarship to attend the Culinary Institute of America, Hyde Park NY at the age of 19. Completed AOS degree and moved back to open Tacoma Dome Hotel which was just opening at the time. From there moved on the Executive Inn in Fife WA which was then the convention center for most of the big events being held in Tacoma. Then was hired as the Chef at the Cliff House restaurant in Browns Point and continued to work there for seven years. From this position moved on to be a Sous Chef for Shenanignans the flagship restaurant for parent company Ram International on Tacoma waterfront and worked for this company a total of 13 years in the following capacities- Sous Chef, Executive Chef and Regional Chef. Ended employment with Ram international in the Position of Regional Chef overseeing operations in 9 of the company’s restaurants that employed 250 culinarians in 5 different cities in two states. Moved to work at the Coeur d’ Alene resort for five years in the position of Chef de Cuisine in main lobby level Dockside restaurant. Moved to work at the Marcus Whitman Hotel and Conference center in Walla Walla WA in the position of Executive Chef finishing off my industry career experience that spanned over the last 38 years. Interests: Food, Music, Agriculture, Hobbies: Gardening, hunting, fishing, camping, working on vehicles/Four wheel drives, traveling, and entertaining.