I learned to lead teams as a Marine. As an 0321 Recon Marine at 2nd Force Recon. I learned to lead small highly skilled teams. As an E-4 Cpl. in the Marine Corps I learned quickly how to be a leader. And served as a squad leader and was twice asked to be a part of the PLC program to become an officer in the Marine Corps. That experience has lead me into becoming a Chef. Experienced and passionate chef with 30 years experience in various restaurant and company settings, from truck stops and diner food to Michelin Three Star restaurants. Always striving to use the best ingredients in order to serve the best food possible. Specializing in made from scratch food using the finest, high quality ingredients. Recognized as a visionary chef with knowledge of food trends and the ability to think outside the box when it comes to the creation and execution of a menu. Bringing forth an in-depth knowledge of flavors and food relationships, resulting in mouth-watering dishes and attractive profitable menus and concepts. My passion extends outside of the kitchen. I have a passion for growing food through permaculture techniques as well as Vertical Farming and aquaponics. I build systems for the purpose of sustainable growing. As well as build backyard smokers out of cinder blocks. Combining all three passions, of growing, smoking/cooking and serving food to create a memorable experience. It is part of who I am and how I live. It's Not just a job for me, but a way of life