Chief Culinary Officer, Prep Kitchen

Past: NY Friars Club, Nobu NYC/LV, Social House, L’Ermitage Beverly Hills, Andrea’s at Wynn Las Vegas
Studied at: New York Restaurant School

What is the first dish you’ve ever cooked?
Grilled Cheese. I was 10 years old and I flattened the heck out of it, it was delicious!

What inspired you to become a chef?
I always loved being being creative and after spending some time in corporate America I decided it wasn’t for me. So a friend who was attending NY Restaurant school suggested I check it out. So I switched gears and dove right in.

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How do you describe your style of cooking?
New American. It allows me to utilize traditions people are familiar with and cross them with modern techniques and products.

What’s your favorite dish to cook at home?
My mom’s chicken adobo with coconut milk.

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What is the best part of being a chef in San Diego?
The weather!

What advice would you offer to anyone looking to start a culinary career?
Pay attention, work hard, and be motivated.