Tell us about your culinary work experience.
My culinary work experience started at age 15 working at an Italian restaurant in Clear Lake, Texas. I moved to Seattle in 1993 and worked in a variety of restaurants while I attended Seattle Culinary Academy. In 2001 I was recruited to join the Barking Frog and in 2008 promoted to Executive Chef. I spent the last 20 years building a destination restaurant experience at Willows Lodge, which would become the heart of fine dining in Woodinville Wine Country. I’m excited for my next chapter with the purchase of Bis on Main and the new Bar Moore. It is a dream come true to own my own restaurant and bar and I’m thrilled to honor the legacy of Bis on Main and be a part of this vibrant downtown Bellevue community.
What do you most enjoy cooking?
I have always loved BBQ, especially with my history of living in Texas. Spending time in Hawaii and the Northwest, I love cooking fish and fresh seafood. I also love making pasta, and Italian and French influences.
Has restaurant ownership always been a goal?
Absolutely. It is every cook’s dream to run their own place. I was so fortunate to call Willows Lodge and Barking Frog home while we raised our young family. It provided me the flexibility to be the kind of Dad I wanted to be, to have a more balanced life, while being a part of an incredible team of staff that is like family to me. My boys are now grown so the timing makes sense to start a new adventure.
What inspires you?
My family, food, laughter. Sharing a meal, coming together around the table. Joyful people.
Advice to aspiring chefs?
Everything I learned about working in a kitchen I learned as a dishwasher and that is a great place to start. Get to learn the vibe and culture of a kitchen and earn the respect of other cooks to work your way up.