How did you first get into your profession?
I always knew I wanted to be a chef. Ever since high school and my summer job washing dishes, I loved the action of kitchens. I spent a fair amount of time working my way up the ladder. Early on I decided I wanted to own my own restaurant. At the places I worked I acted as if I owned the place, so that was just good practice.
What business advice would you give someone just starting in your industry?
Start at the bottom and work your way up. How can you ask someone to do something that you have never done before? Too many “chefs” come out of school and want their own kitchen, or worse…TV show!
What would you want your legacy to future generations to be?
That caring about and knowing about where your food comes from is a simple statement that has tremendous effects: financial, health and education.