Proudest career accomplishment in the past year:
Being selected to take part in Sodexo’s International Chefs Program. Most of the chefs in my company for the program were executive chefs, so it was an honor to be selected.
Something you excel at over more seasoned staff:
Creativity and trending food concepts. I favor taking risks and doing what few others do.
Best career advice you’ve been given:
Raise your hand often and seize every opportunity given to you, even if it doesn’t seem like an “opportunity” at the time. I do not have a formal culinary education, so all of my industry knowledge comes from learning from skilled chefs I have worked with over the years.
An important lesson learned:
Not everyone you work with, and work for, will be as passionate about food or the industry as you are. That’s OK.