As a Southern California native, I moved from the classroom to the kitchen after graduation from the University of Southern California with a degree in business in 2003. Immediately following graduation from USC, I enrolled in Le Cordon Bleu thus marking the beginning of my culinary career.
While attending Le Cordon Bleu, I served two apprenticeships including one under world-renowned Chef, Wolfgang Puck as well as, the second over a summer at the Jonathan Club in Santa Monica.
Upon graduation from Le Cordon Bleu, I landed a job as a line cook working at Barney’s Beanery on 3rd Street Promenade in Santa Monica. During this time as a line cook, I perfected efficiency in the kitchen, learning accuracy and speed which would prove to be valuable to me throughout my career.
I relocated to Redondo Beach in 2004, where I worked at Chez Melange (“Spago” of the South Bay). My successful stint at Chez Melange relocated me to Matsuhisa in Aspen, Co where I was hired on the spot (2005) and was able to chase the sun. Working as a sous chef for Nobu, the pioneer of Japanese fusion, granted me the executive chef spot at KOI restaurant in West Los Angeles in 2006. Followed with successful runs at Chez Melange, Matsuhisa and KOI I then opened Villa Blanca in Beverly Hills (2008) with Ken Todd and Lisa Vanderpump.
Four years later, classically trained and motivated by Japanese food has resulted in critical acclaim and a loyal clientele. Villa Blanca is a destination restaurant known for its innovative, mouth watering, and simplistic cuisine.
I endured a rough childhood marred by low self-esteem and psychological issues caused by obesity. “I was traumatized as a kid.” “I fell asleep to my slow heart beat pumping thru the fat.” By the time I started 8th grade, I was 5 feet 6 inches and weighed 220 pounds and kids teased me frequently. I ate away my problems. “My sanctuary was food!” After my first semester in College, I gained control of my weight. I decided that it was time to respect myself and redefine who I was. Eating right and going to the gym 6 days a week helped me do just that. I graduated college and decided to turn my appetite and love for food into a career. My knowledge of diets, personal fitness and zeal for food, has encouraged my outlook in the kitchen.
I value genuine collaboration and continued quest for pushing the culinary limits. I have successfully assembled a philosophy and vision that enables me to cook from the inner core of what I believe in. K.I.S.S. Keep It Simple and Sexy!
Just recently I filmed a webisode for “I Cant Believe Its Not Butter,” where I play a chef opposite Lisa Vanderpump. “Best Chefs of America” conferred me acceptance for my contributions to the industry in 2012. In 2011, I cooked “extreme dishes” on Access Hollywood following his victory on “Extreme Chef.” In 2011, I won the title of Food Networks “Extreme Chef (Beach Blowout.”) Amongst many accolades to come,I attribute my success to your willing palates and open minds.
Having only worked at a handful of restaurants, I have been inspired from my overweight past to establish a movement: spread love through food, and create limitless CULINARY ORGASMS
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