Born and raised in Calgary, Alberta, I began cooking professionally at the age of 17 and graduated SAIT’s Culinary Arts Program and obtained my Red Seal designation. After school I started my career working at reputable restaurants all around the world. The most valuable experience I received was while traveling and working at world renowned restaurants along the way. This includes work at Quay, one of Australia’s Best Restaurants at the time, and Three Michelin Star Restaurant Noma, which was named one of the World’s Best Restaurants three years in a row. 

 

After my travels I returned to Calgary to join a team to help open an award winning restaurant. After a year I decided to travel once again to Europe & the US to expand my culinary knowledge where I worked at another Michelin star restaurant along the way. I then returned to Calgary again to become an Executive Chef at the restaurant Market at the age of just 23. I spent time working with local producers to create seasonal and high quality menus there until I decided to pursue a career as a Personal Chef cooking all over Canada and parts of the US. In 2021 I competed on Top Chef Canada achieving Semi-Finalist and was nominated for rising chef by The Art of Plating.