"I am a proud Texas native, born in Houston and raised in San Antonio from the age of 7.  I graduated from Alamo Heights high school in 1994, attended Tarleton State University and graduated from culinary school at the Culinary Institute of America in Hyde Park, NY.  Texas cuisine pioneers Bruce Auden (Restaurant Biga/Biga on the Banks) & Mark Bliss (Bliss) mentored my apprenticeship as a teenager. I interned at La Mansion del Rio hotel.  Upon graduating two key experiences honed my craft, the first being in Philadelphia, PA at the Ritz-Carleton which taught me the foundations of service.  Second, I developed restaurant and bar management experience as the General Manager/Innkeeper of The Society Hill Hotel.  In Shreveport, LA, I was Executive Chef for the Fertitta family at Fertitta’s 6301 Restaurant where we received 4 Wine Spectator awards, 11 published reviews, participated with the American Culinary Federation, Chaine des Rotisseurs and had the pleasure of partnering with numerous wineries for signature vintner dinners.   Including the Mondavi family for three vertical Opus One wine tasting dinners. As Executive Chef of HEB Central Market, I developed my business acumen and hosted the Hill Country Food & Wine Festival.  As Executive Chef of Pampell’s Restaurant, I received 9 food reviews by Texas Monthly. Intermittently, I have contributed to 4 cookbooks.