Ingredients are a gateway into Cultures & history. I want to share the keys to these gates through Food, Experiences
Personal Chef # 32601
The trick Is absolutely loving what you do. A respect for the ingredient & technique will let the food speak for itself. Above all, Great ingredients.
Fairmont Chateau Lake Louise grew my roots. Grande Banquets, Multi course Weddings, & 4 Diamond Dining, Gaggan; Bangkok trained me in Michelin Cooking. I have dedicated almost 10 years of my life to the experience of sharing a great meal with others and in 2021 I will be a certified Red Seal Journeymen Chef. From casual eats to Michelin starred Restaurants, I understand what it means for a guest to receive a great meal & a memorable experience, I started cooking as young as I can remember baking pretzels with my mother. When I turned 16 I began my life in the Cooking Industry within Canada. By 20 I worked in Mexican, French, & Australian Steakhouse settings achieving a position in Kitchen management. Then, I chose to travel to Lake Louise, Alberta; one of North Americas Greatest Hotel's Fairmont Chateau Lake Louise To begin My Apprenticeship. Cooking for guests & chefs with the highest of expectations with innumerable challenges helped me build skills & mindsets that established the foundation for my career. By the age of 24 I worked in over 10 different outlets in a traditional French setting serving thousands of guests a week Achieving a leadership role in banquet settings. I then decided to take my experiences internationally and spent over 3 months in Thailand training in South East Asian Cuisine. I was lucky enough to Stage at Gaggan in 2019. A 2 Michelin starred restaurant that serves a 25 course multi sensory chefs tasting menu & holds awards such as #1 Restarunt in Asai for years running and #4 world wide in 2019. This set my passion on fire and pushed me to the next level. I now work & live in Calgary, Alberta at the popular River Cafe. Being one of Canadas best restaurants for years running, its a hidden gem for eager cooks. Here I focus on making EVERY product from scratch, creating almost 100% locally sourced Canadian dishes, and harvesting from our garden while learning the value of good produce & eating through the industry leading sustainability