Discovering My Passion
My culinary journey began humbly, working as a dishwasher at Ennios in Waterloo. It was here that I first experienced the hustle and bustle of a professional kitchen. I quickly moved up the ranks, from making salads to cooking on the line, and it was during these early years that I discovered my true passion for cooking.
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Building My Foundation At Wild Craft
Determined to advance, I joined Wild Craft in Waterloo as a dishwasher. My goal was to get onto the line, and within a few months, I achieved that. Working under experienced chefs in a busy restaurant environment at such a young age solidified my passion for cooking.
Moving Up
Next, I had the chance to work at Langdon Hall in Cambridge under Jonathan Gushu, one of Canada's top chefs. This was a pivotal moment in my career. During my time there, Langdon Hall was ranked the 77th best restaurant in the world by the San Pellegrino Top 100 Restaurants list, a rare achievement for Canadian restaurants.
Preparing for the Bocuse D'Or Competiton
Through Jonathan, I connected with Alex Chen, the executive chef at the Beverly Hills Hotel. Alex invited me to train with him in California for the Bocuse d'Or competition. Although the hotel couldn’t support a Canadian team, Alex moved back to Canada, and I followed him to Vancouver. There, I trained under David Hawksworth at Hawksworth Restaurant while preparing for the competition. This period was incredibly intense but rewarding.
Competing in France
We went to France and competed, placing ninth in the world. Afterward, I moved to Copenhagen to work at Geranium under Chef Rasmus Kofoed, further honing my skills at one of the world's top restaurants. I stayed there for two years until my visa expired. After moving back to Hamilton I decided to forge a new path starting a farm and offering private chef services.
Covid 19 and Super Yachts
When COVID-19 hit, I shifted to working on super yachts, cooking for wealthy clients worldwide. This unique experience was both challenging and exhilarating. After the yachts, I returned to Canada and opened my own restaurant in Stratford. Running my own place was a dream come true, and I loved every moment of it. After a year, I moved to New Brunswick to do consulting work, helping other culinary businesses thrive.