I have been cooking for 7 years and have a lot of passion for what I do. I work for Thomas Keller restaurant Group and I’m looking for the next step in my career.
Line cooking, meat cookery, fish cookery, knife skills, working clean and organized, 300 covers a night, sausage making
Saucier-Bouchon Bistro 7/14/21-Current
Chef de partie-Mosaic Restaurant 11/12/21-7/14/22
Chef de partie-Micheal Jordan’s Steak House-7/1/20-7/1/21
Skateboarding, cooking, reading, outdoors, music, gaming
