Current position as well as others you have held at ck?
PM Sous, Currently the Float Sous Chef
How long have you worked for CK?
About 3.5 years
Where are you from (i.e. Where did you first work in restaurant) and what’s your background (in a nutshell)?
I Started at 16 working for Homewood Suites Hotel with their breakfast set up on the weekends. It was a one-man operation where you one person would cook the food, place in chafers and keep everything stocked. My other responsibility was to take care of the guests by waiting/ bussing on them. From there I went on to work at Embassy Suites Hotel for a couple of years doing banquettes and prep. Then I worked for The Cliffs Country Club for about three years during culinary School at AB Tech as their lead line cook.
What’s your favorite thing to eat?
Anything ethnic but my all-time favorite is pork Lo Mein
What do you love about working at CK?
The close quarters; the open kitchen; the food that we get to prepare!
What’s your biggest pet peeve?
Disorganization and lack of effort.
What do you love about cooking/managing?
Every day is different and similar to the different types of food out there, one has to manage each person differently.
Where do you see yourself in 10 years?
Running my own small kitchen somewhere with the same farm to table principle that we do here.
Human(s) of Corner Kitchen is a continuing blog piece we run each month about a staff member in our restaurant.