I was born March 22nd, 1963, in Tacoma, Washington. I working as a mechanic when I would bring food into work and other employees would pay me to bring them some food. When I got laid off due to lack of work I was approached by a friend and asked, “You like to cook! Would you be interested in working in a kitchen?” I had nothing better to do so I went for it.

While I was cooking, one of the other cooks told me if I was serious about cooking culinary school would be a good step to take. So, I went to Bated Technical College for two years for a diploma. I worked at the Muckleshoot Casino for 10 years. After that I worked at Snoqualmie Casino. I wanted to excel more and thought that getting my degree in Culinary Arts might help. So, I went to Le Cordon Bleu, Seattle and got my degree. In this time, I tightened up my skills and achieved more knowledge that I have been seeking. I was looking for a different place to work and I found the Pla Mor bar and grill. I felt like I was with family and the customers made me feel at home too.

My journey from a mechanic to a chef is a testament to the endless possibilities that life offers when one is open to change. I have never stopped trying to learn something new every day. Whether it’s mastering a new cuisine, understanding food science, or perfecting a classic dish, the quest for knowledge keeps me motivated.
The culinary world is ever evolving, with new trends and techniques emerging constantly. Embracing these challenges has become a part of my daily routine. Each day is an opportunity to innovate, to improve, and to surprise myself with what I can achieve.