I seem to have known I wanted to become a chef since the age of 14, because when we were at restaurants with my family I was always fascinated with the food preparation and watching the dynamics of a restaurant. My career began when I got my first dishwashing job at a hotel in my hometown of Portage la Prairie, Manitoba. While working there and having no experience I was offered the chance to be a line cook in the restaurant, which I will forever be grateful for because it put me on the path to where I am today.
I received my Red Seal from the Culinary Arts Program at Red River College, then went on to work for five years as a sous chef at a restaurant in Winnipeg, Pasta la Vista, where I perfected my skills in casual fine dining.
I then moved to Toronto to cook at Centro, where the focus was Italian fine dining, before settling down in Calgary at the Metropolitan Grill where I am today, creating new dished for features and inventive menu items. They really let my skills shine here.
My kitchen is my sanctuary, it is my home away from home and everyone in it plays an important role. I take pride in having a clean and organized kitchen, and training new staff that are as passionate about the culinary arts as myself. In my down time I love spending time with my wife and creating decadent dishes for her to enjoy; after all she is my #1 critic.