I am a journeyman chef who has had the good fortune to work with some of the best chefs in the business (some James Beard Award winners included). As a result, my standards are very high. I have many years of experience in American, French Creole, Latin and Southern cuisines. I have held a post as Chef of a very busy California style pub with emphasis on local craft beers and food featuring as much local product as possible. I managed a crew of fifteen people in a kitchen that feeds up to 600 people a day, all while maintaining the highest standards of lighter fresh food preparation in a mostly from scratch kitchen. My previous posts include chef of a mid-century train concept with an updated American railway menu and as a chef/consultant for BBQ concept featuring in-house cured and smoked meats.
I have been with TIPS for almost 4 years running the trolley empire. As Executive Chef of TIPS Roadside, I have enjoyed playing a critical role in the buildout of the restaurant as well as creating farm to fork wine country comfort food recipes for our customers to enjoy.