My passion of cooking stemmed at young age, where I found several cooking positions that helped immerse me in the world of the culinary arts. My passion led me to a prestigious culinary school known as Le Cordon Bleu in Scottsdale. Since then, my graduation fueled my passion and led to my employment in a number of high-end restaurants and hotels. In turn, I have a wide variety of different culinary styles and techniques, and have made everything from traditional New Mexican dishes to high-end French cuisines.