Growing up on Canada's West Coast, I have always been exposed to great food and fresh, seasonal ingredients. As a young boy, you could find me at my Oma’s feet in the kitchen, or hiding under the table at our Italian neighbour’s house, trying to steal homemade tarallis, hot out of the oven. This is also where and when I discovered that making good food is a labour of love, and if your heart isn't in it, well, there's just no point.

I started my cooking career at age 16, working at Cactus Club Café in Vancouver. After high school I spent a year in Australia, where I sampled foods and explored styles of cuisine I'd never heard of before. Upon my return to Vancouver, I decided that becoming a professional chef was my path in life.

In 2004, I apprenticed at Relish Restaurant, climbing the ranks to sous chef. After five years at Relish, I accepted a position at the 4-diamond Bacchus Restaurant & Lounge at the Wedgewood Hotel, a Relais & Chateaux member, after which I worked with Culinary Capers Catering, one of the city’s top catering companies. It was at Culinary Capers that I first learned of private dining. Having a chef prepare and cook a meal, designed specifically for you and your guests, is a culinary experience that you simply cannot replicate in a restaurant.

After cooking in restaurants for several more years in Vancouver and Australia, and having studied different cuisines on my travels through Asia, Europe, Central & South America I started my own business, which offers private group dining, from small intimate gatherings to larger pop-up dinners and corporate events. In early 2019 I had the opportunity to start a breakfast restaurant named Ham & Eggman’s. We gained great notoriety in the Vancouver Breakfast & Brunch scene in our first year of being open. Unfortunately, shortly after our one year anniversary, the Covid-19 Pandemic forced the closure of the restaurant and I have once again focused my attention solely to private dining.

Although I hesitate to cook to a label, my style of cooking is rooted in West Coast flavours but inspired by world cuisines, especially Asian and Latin American. My food is simple and refined, and incorporates only seasonal and fresh ingredients, which are local and sustainably farmed whenever possible.