I started cooking 19 year ago and never stopped since. At my first job at Marie Callender's as a dish washer, whenever I had a break, I would shadow the baker to pick up his baking techniques. In my later jobs, I moved onto American fine dining, Italian cuisine, Steak house, etc. But my passion for learning cooking techniques never abated. It’s funny looking back...when I was a teen I wanted to become a mechanic. But now everything has changed.

When working at my first seafood restaurant, I became the sous-chef who was in-charge of making everything fresh, everything from scratch. Which instilled respect for the attention to detail and the power of fresh ingredients. At my food truck, I try to pass this sensation on to all my customers. There are no shortcuts either in quality of the ingredients nor in the details of preparation technique. I keep reminding myself that every thing has to be great and every time has to be better than the last.