I have eclectic culinary background. Raised between Central Michigan and the San Francisco Bay my style has evolved to a real blend of American, European, and Japanese cuisine. I love to cook fresh seafood as well as raw preparation and sushi.
I have proffessional cooking experience in American, French, Italian, Japanese, German and various other techniques. I have worked in restaurants for 9 years. I currently work at a private country club primarily doing breakfast and lunch. I have experience in sushi, oyster bar, bar and grill, family restaurants, and now country clubs.