Food has always been a large factory in my life; from scrambling eggs on a stool at 3 years old, to making pop up menus and crazy sandwiches with my middle school friends, or spending large amounts of time with my father tasting wines and making a myriad of dishes such as paella, risotto, bolognese, etc. During my time at University I made the decision to dedicate myself to a life of cooking. Starting my first restaurant job as a dishwasher in a magnificent downtown LA restaurant, working as a line cook in NYC, I made my way to Sous Chef at the latest restaurant I was a part of; Casa Susanna in Leeds NY. I am now planning to dial in my creativity, and spend more time with ingredients on a smaller scale.