FAVORITE FOOD MEMORY
My father passed away when I was still in culinary school, and I remember he used to make his own granola, which he would have every morning with fresh berries. I remember the smell of the kitchen, the oats and nuts toasting in the oven, and the look on his face when he saw how much I loved to participate in that deep, almost ritual connection he had with his breakfast.
WHY I LOVE WHAT I DO
Adding value to others is my greatest joy, whether it is through job development and seeing a cook learn leadership and complex kitchen systems, or a guest’s dining experience at one of our venues, my role offers so many chances to touch so many lives. It is such a wonderful and fulfilling challenge.