I started cooking when I was 15 years old at Izzy’s bagels in Fountain Valley. I would go to work at 4:30am to make dough and prep for the day. That was before high school every morning, then after school I would go back to work and close the shop 3 to 4 days a week throughout high school. After I graduated high school I went on to making pizza for 2 years, became a manager of 3 shops by the time I was 18 years old; Aloha Pizza in Fountain Valley, Huntington Beach, and Westminster. I graduated high school at the age of 17. At the age of 19 I got into my first restaurant Long Boards in HB. After working there for a couple months I decided to go to culinary school; The Art Institute.
After working at long boards for a year I wanted to expand my cooking talents so I went to work for Chef Takashi Abe who studied under Chef Nobu, one of the best sushi chefs around. I was able to study under chef Abe for 9 months but the restaurant shut down due to location. Chef Abe now owns Blue Fin in Newport beach and has the best sushi in Southern California. After school I got a job at Slater 50/50 in Anaheim hills, I worked there for a couple years before being promoted to Executive Sous Chef and was able to be one of the Chefs to open their Huntington Beach location. At this time I was 23 years old. After opening Slater’s 50/50 I got the opportunity to move to Las Vegas to become the Executive Sous Chef for Bachi Burger, during that time I was able to help open Luna Rosa in downtown Las Vegas on Fremont Street.