About Me

I am a professional chef with over 20 years of experience and have opened 3 concepts as Executive Chef. I have always loved food and cooking and spent most of my earlier career working in the best kitchens in Austin. Hungry for knowledge, I wanted to gain as much experience as possible with a variety of cuisines and techniques.

After opening and operating Tillie's for over 2 years, I decided to open a food truck that would ultimately transition into a restaurant. Despite moderate success and a cult following, we decided to close Texsueño as I was ready to get back into a restaurant kitchen, lead a large team and produce higher end food that I was accustomed to cooking.

I have particular expertise in fermentation and preservation, sauce work and developing recipes that are dynamic, as well as easy to execute with consistency. Cooking seasonally, working with local farmers and utilizing sustainable practices are very important to me.

I excel in finding ways to increase efficiency in kitchen layouts, recipes and procedures, as well as being savvy with financials, having been involved in monthly P&L meetings in several roles, in addition to doing my own accounting while operating Texsueño. Kitchen design, opening new concepts and consulting are passions of mine, as my attention to detail coupled with the experience and knowledge I possess let me shine in these processes.