I started working in restaurants at the age of 14 washing dishes, while playing competitive hockey and lacrosse. Throughout high school and college I continued working in restaurants learning the ins and outs. After finishing my bachelors degree in hospitality management at SUNY Oneonta, I started cooking after various restaurants in New York City. At the age of 25 I moved out to Chicago where I have spent the 5 plus years working in Michelin restaurants honing my craft. Culminating in my current position as sous chef at Smyth.