Chef in Santa Cruz, California

From a young age I’ve always been interested in the kitchen/ culinary arts. Growing up with a French and Indian heritage, there was always diversity when it comes to dishes that were at the table. Taking influence from my family, i decided to take a job at Out the Door in San Francisco as a line cook, from there i then became a butcher and meat smoker at 4505 meats and butcher shop, honing my skills of how to process and utilize full animals such as lamb, pig, duck, chicken and cow. From then I decided to stage at many restaurants as I could to gain fine dining experience, most notably Frances in the castro. Later down the years, I staged in France at Une Ile in Anger where I learned classic French techniques from a 30 year standing michelin restaurant. I then landed in Boston to learn how to properly process seafood. Most notably I was the chef at Haley Henry and Nathalie wine bar for the past 3 years.