My culinary journey began in the fields at Blue Hill farm, where I learned about food and developed a deep appreciation for it. After that, I landed a job at a small mom-and-pop restaurant in the outskirts of my hometown, starting out as a dishwasher and prep assistant. In the evenings, I worked at a fine dining restaurant alongside a Michelin-star chef, which really fueled my desire to learn more and understand how to treat ingredients better to bring out their best.

Farming provided me with a strong foundation and understanding of food, which has always been a passion of mine. Eventually, I felt the urge to do something more hands-on with the harvest, which led me to the kitchen where I’ve been able to continue exploring my love for food and cooking.