Native to Detroit, born and raised I started cooking for family and friends in my teenage years and transitioned over to restaurants by the time I was 22 years old. I Began working in a corporate environment for PF Chang’s in 2003 along with going to culinary school at OCC in Farmington Hills while working 3 jobs to pay for it. I worked under Chef John Rees as a line cook for 3 years and executive sous chef for 1 year in a corporate setting. While continuously learning and understanding the various profiles of Asian food and culture, I was promoted to Culinary Partner and Executive chef for PF Chang’s in 2007. After departing from the company in 2014 I became the Chef Partner and Executive Chef for Fleming’s Prime Steakhouse. I then departed after one year and began working for Cameron Mitchell. After 3 years departed and met chef Lloyd Roberts and rekindled the love and passion I have for Asian flavors and cuisine.