I grew up in a small town 20 minutes from downtown Cincinnati, Ohio. Growing up I watched my mother and grandmother make everything from scratch (German food mostly). I have many memories of my father taking me to my grandfathers butcher shop. We would listen to the Cincinnati Reds or the Bengals on the radio while surrounded by the smell of the fresh cheeses and cured meats that my grandfather prepared himself. My fascination for cooking grew as I learned the tricks of my grandfather's trade and how to prepare the many meats and cheeses in his shop. This fascination gave me a desire to pursue a career in the culinary arts. I also enjoyed opportunities in teaching other people what food was really about.

In 1997, with the desire to expand my understanding of food, I attended the Cincinnati State Culinary School. During my two years there I was a 5 time gold medal winner for The Culinary Olympic Team. In 1998 I was named the youngest Executive Chef in the state of Ohio. A few years after my graduation I found myself wanting to expand my career even more, so in 2002 I decided to go back to school and attend the Western Culinary Institute in Portland, Oregon.

I strive to use the freshest ingredients; local seasonal fruits and vegetables; and minimally-processed foods. I do not use foods with MSG or fillers. Nor do I use boxed foods and I avoid canned foods.