“I’m from Logansport Indiana and I got my start in the kitchen when I was 17. I was a dishwasher at night and prep cook in the morning at a horse racing track.

It’s been the thrill of being in the kitchen that’s kept me in the industry, and the constant learning from different people and cuisines, too, it’s something that excites me.

Don’t let anyone’s CV intimidate you. The cooks with the least experience can cook better than some with polished resumes. It’s not about how much experience you have, but your willingness to learn, to be humble, and love the food”