Past Experience

Early Beginnings at Dante Boccuzzi’s Kitchen, Cleveland ohio

At just 13 years old, I stepped into a professional kitchen for the first time under the guidance of Dante Boccuzzi, a chef with Michelin star experience from his time working with Charlie Palmer at Aureole in New York. What started as picking herbs and washing dishes for fun quickly turned into a deep passion for the culinary arts. I fell in love with the fast-paced energy, the teamwork, and the craft. After graduating high school, I transitioned into a full-time role at Dante’s, working my way through every station and honing my skills as a young cook. Dante’s mentorship not only sharpened my abilities but also played a pivotal role in helping me take the next step in my journey—attending the prestigious Culinary Institute of America (CIA) in New York. The foundation I built in Dante's kitchen continues to influence my approach to food and leadership today

Culinary Institute of America (CIA), new york

At the age of 18, I embarked on the next chapter of my culinary journey by attending the Culinary Institute of America (CIA) in Hyde Park, New York. Building on the strong foundation I had gained in Cleveland, I quickly earned a leadership role among my peers, being voted group leader and leading my brigade throughout my time at the school. This experience sharpened not only my cooking skills but also my ability to manage and inspire a team, qualities that carried me through to graduation and beyond. The rigorous training and leadership experience I gained at the CIA became a cornerstone of my career.

Aureole, New York city

Thanks to my experience working with Dante Boccuzzi, I was recommended to join the team at Charlie Palmer’s Michelin-starred Aureole in New York, under the leadership of Chef Marcus Ware. While there, I had the opportunity to work through every hotline station, mastering the intricacies of a ticketless system and the French brigade style of service. The intensity of this kitchen was unmatched, and during my tenure, we proudly maintained our Michelin star. In addition to my work at Aureole, I also staged at other prestigious Michelin-starred restaurants, including Eleven Madison Park, further deepening my knowledge of the fine dining world. This period was instrumental in honing my skills and refining my approach to high-level service and execution.

Apple, Austin Texas

After graduating from the Culinary Institute of America (CIA) in New York, I moved to Austin, Texas, seeking new opportunities in the city's rapidly expanding food scene. I began working at Apple, where I became a lead and helped expand their cafeteria into a two-story, multimillion-dollar facility to support the growing Austin campus. My role involved developing new stations, curating menus, and managing the team to keep everything running smoothly. This experience gave me a deep understanding of managing large-scale projects, fund allocations, and standards that go far beyond the scope of a typical kitchen.

Emmer and Rye, Austin Texas

After my time at Apple, I set out to learn how to open a restaurant from the ground up while gaining hands-on experience in farm-to-table practices, fermentation, and farming. By establishing key connections during my time at Apple, I was able to help start a foraging program that eventually became part of the Emmer & Rye Hospitality Group and expanded into Trosi Farms. I also had the privilege of working under Kevin Fink, where I mastered whole animal butchery, pasta making, and expanded my wine knowledge. This journey culminated in the opening of both Hestia and Kalimotxo, two restaurants that are pushing the boundaries of Austin’s food scene.

Hestia/Kalimotxo, austin texas

As my skills progressed, it was time to apply everything I had learned to Hestia and Kalimotxo. We first opened a Spanish-style tapas and pintxo restaurant in the front of the establishment, which later grew into its own concept, now located on the east side of Austin as Kalimotxo. Hestia, a woodfire-only restaurant with a large hearth, catered to a high-end clientele in the heart of Austin.During the COVID lockdowns, we faced significant challenges, but we quickly adapted by offering to-go food and holiday packages at various price points. As restrictions eased and guests were allowed back in, we introduced a twelve-course tasting menu during the 50% occupancy limitations. Being able to pivot so quickly and come out the other side with the success we've achieved has been incredibly rewarding. We eventually transitioned back to regular service, rehiring much of the original staff to continue serving our loyal guests.Hestia is now one of Austin's most prestigious restaurants.

Asador, Austin Texas

While working at Apple, I met a friend, Joe Becerra, who had started a taco pop-up called Asador Tacos. After the pandemic, I was feeling mentally exhausted from my time at Hestia and was ready for a change of pace. Joe and I saw the potential to grow the pop-up into something bigger, with a goal to create a lifestyle for chefs that offered better pay and a more sustainable career path.Through hard work and consistency, we were able to grow Asador Tacos into three locations: one food truck and two brick-and-mortar restaurants. We're now looking to expand even further, with plans to open a bar and continue growing the Asador brand.