Private Chef Oscar West Valley City, UT, United States

Culinary Artist

I was trained and did my apprenticeship with french culinary techniques and french food but I mainly cook Contemporary American, which includes but is not limited to, Italian, Southwest food, Cajun or Creole and Traditional American Home-style cooking like grandma used to make.

I basically grew up in a kitchen, my mom and dad had a Mexican seafood Restaurant in Anaheim, California. When I was 10 years old, my dad would make me clean and organize dry storage, sweep, mop, help wash dishes and clean whole Tilapias (Scale and gut). I moved to Salt Lake City Utah and started as a dishwasher and prep cook for my dad. I worked my way up the ladder in the kitchen from dishes and prep to pantry, pizza, fryers, breakfast cook, grill, saute, wheel man, lead line and sous chef positions. I have worked in kitchens for 20 years, during 11 of those I had 2 full time jobs, during 5 with a full time job and part time. I have logged more than 40 thousand hours working in various types of kitchens from small and pop operations to corporate, hotels and fine dining.

American, BBQ, French, Italian, Mediterranean, Mexican