I’m a native of Las Vegas. I attended the College of Southern Nevada and the University of Nevada, Las Vegas.  I started my culinary career at the Marina Hotel and Casino, under the mentorship of the late Executive Chef Edward J. Kane at the Marina Hotel & Casino. While at the Marina my career elevated from Busboy, Line Cook to Assistant Banquet Chef. 

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In 1982 I joined ReeCo; Reynolds Electrical & Engineering Company as a Specialty Cook at the Nevada Test Site, and later as Sous Chef.  After leaving ReeCo I went into the Private Restaurant sector as Executive Chef at Brittany’s Restaurant. In 1985 I accepted a position with Boyd Gaming at Sam’s Town Las Vegas as Executive Sous Chef, where I managed Culinary Operations of 11 restaurants, 23 Chefs, and 410 Food & Beverage employees.  I left Body Gaming to further my career as Assistant Executive Chef and then Executive Chef at the Lady Luck Casino/Hotel. While at the Lady Luck, I developed and opened a new Italian restaurant and managed the operations of four other restaurants.

 

I joined The Rampart Casino at the Resort at Summerlin in 2002. At the Rampart Casino, I opened  & operated our newly designed Carmel Room featuring a 4-Star Gourmet Menu. I also was responsible for the operations of two other restaurants, The Promenade Café and Rampart Buffet. After leaving Rampart, I worked a short time as Executive Chef at the River Palms Hotel/Casino in Laughlin, Nevada. In 2009 I was presented with an opportunity to headed south to Louisiana to work for the Horseshoe Hotel/ Casino in Bossier City, Louisiana for Caesars Entertainment.  In Louisiana is where I found my passion for Cajun Cuisine, I returned home to Las Vegas in 2012 to work as the Executive Chef of Spanish Trail Country Club. At Spanish Trail I’ve had the opportunity to be creative, implementing new & modern trends and concepts using intense flavors”. 

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Throughout my culinary career I’ve had the opportunity to cater to various celebrities such as Bobby Brown, Howard Hewitt, Salt & Pepper, Steve Harvey, Willie Nelson, Diana Ross and Smokey Robinson to name a few. I have accomplished many awards that include, Champion of  the Portobello Mushroom Olympics (1997), Chef of the Future (2000), Master of Taste (2005), President of the Alliance of Culinarians (1999-2006) and the Alliance's People’s Choice Award for Best Cuisine in (2004-2006).  I have also donated time working in my community, teaching various culinary programs in my Church and hosting mentoring programs.