With 30 years of experience in the food industry, I’ve worked my way up through many restaurant roles—from the dish pit to lead cook in several kitchens—gaining a well-rounded understanding of most aspects of the culinary arts. This journey has been built on hard work, a passion for food, and a continuous desire to learn and grow.

Along the way, I’ve had the privilege of serving as head chef at Loretta’s Restaurant, where I prepared fresh meats, homemade breads, soups, and a full complement of pastries for the attached coffee shop and pastry case. This experience allowed me to work with a wide range of ingredients and craft made-from-scratch dishes that formed the backbone of the restaurant’s menu.

As an event chef at Pack’s Tavern, I excelled in large-scale meal preparation for wedding receptions and events, mastering the art of consistency, timing, and maintaining high standards under pressure. These skills proved invaluable as I moved to my most recent role as pastry chef at Two Sisters Restaurant, where I developed a full line of original tarts, éclairs, choux au craquelin, mousses, and a variety of other pastries. It was here that I truly had the opportunity to showcase my creativity and expertise, crafting desserts that were both beautiful and delicious.

As a self-taught pastry chef, my knowledge comes from a blend of real-world experience, constant self-education, and a drive to perfect my craft. I believe in learning by doing, and every kitchen I’ve worked in has contributed to refining my skills. This approach allows me to bring a unique perspective to my work, one where creativity, technique, and a commitment to whole ingredients come together in every dessert I make.