Born and raised in Des Moines, Iowa I consider myself an example of someone who completely changed a career direction to revisit and pursue a passion for food. Food has always had an appeal to me because making food becomes a creative extension of your interests and experiences over time. After receiving a business management degree from Drake University, I dabbled in supervisory roles and sales for 5 years, soon realizing a need for change. My passion for food started in a casual breakfast cafe then lead me from Barcelona, Spain to a lodge in Yosemite National Park through a local fine dining restaurant and on to Greek House Chefs. It’s easy to see this company has considerable potential because of some great leadership so it’s an understatement saying I’m excited to contribute in a role fusing business, travel, and food.
Some things I enjoy in the kitchen center around slow-cooking meats, soups, and sauces. As far as nailing down a favorite food item, it’s hard to beat a perfectly seared medium-rare steak or freshly made pasta. My favorite meal prepared for me was in Austin, Texas and consisted of crispy wild boar ribs and smoke-braised lamb shank.