From Apron Strings to Leadership Rings

I have always loved art, painting, film, and how stories can be told in color and movement. Cooking has always been in the background. My dad used to print out recipes for me and leave them on the counter for me to follow while he was at work. I’d cook for my family, watching how a simple dish could change the mood in a room. But I never saw it as a career until I put on an apron and walked into a fast-food kitchen.

It wasn’t glamorous but taught me speed, integrity, and survival. That job led to another—a line cook at a casino. It was supposed to be temporary, but something about the heat, the rhythm, the constant motion pulled me in. The casino offered tuition reimbursement if I kept my grades up, so I took the deal. I went to culinary school and got paid back for every cent. Ten years later, I landed my first sous chef position and haven’t looked back since.

I learned this craft in kitchens, books, and through people who gave me a shot. I devour classic cookbooks and modern techniques, always looking for something new. But nothing compares to the community of chefs I’ve found here in Albuquerque. We’re not in competition, we push each other forward. I’ve had mentors who taught me, and now, I pass that on to my own team.

I had my daughter at 20, so I already knew what it meant to be responsible for others. But in the kitchen, leadership took on a different meaning. It’s not just about knowing how to cook, it’s about being the person people turn to for answers, inside and outside of work. That’s what drives me.

One of the moments that shaped me was being trusted to create weekend specials in a restaurant where my chef had just won “Best Chef in the City.” There were press eyes on us and high expectations, but my chef let me take the lead. That moment taught me that hard work gets noticed and that leadership isn’t just about control but trust.

The restaurant industry thrives on passion, yet low wages and rising costs make it unsustainable. That’s what needs to change. But despite it all, I love this life. I love that every person in a kitchen is here because they chose this. We are a family by choice, not by circumstance.