My first jobbrin the hospitality business was in 1991 at the age of fifteen. I bussedbrtables, washed dishes, and shucked oysters for a very busy seafood restaurant.
A year laterbrI went to work for a pizzeria where I learned to make pizza. I foundbrthat job very lonely always stuck in the back of the house not talking tobranyone just focusing on topping and cooking pizzas. Soonerbrthan later I wanted to become a server so I could engage guests and becomebrpart of a new culture in the restaurant business.
I always imaginedbrbeing a general manager of a restaurant at the peak of my careerbrsince I didn't care too much for a formal college trainingbrpath.
In 1998 while I was waiting tables in Austin, TX my father told mebrthat his life-long dream of being a restaurant owner was becoming a reality andbrhe needed my help operating it in Bedford, Texas. I quickly assumedbrthe role as operator and chief cook and bottle washer while my mother andbrfather still had their full time jobs besides the family diner. I evolvedbrour simple menu into more regional specialties and found my calling in the backbrof the house. We were positively reviewed by the Dallas Morning Newsbrtwice and The Fort Worth Star-Telegram three times for our food.
Whilebrstill working at our restaurant I finished up college courses at El CentrobrCollege in Dallas and received my degree in the Culinary Arts. Ibrwent to work for Hyatt Hotels and was determined to learn every aspect of thebrkitchen from catering, pastry shop, restaurant fine-dining andbrpurchasing.
In 2012 I became the Executive Chef for the Hilton inbrSouthlake where I continue to personally engage our guests and customizebrany menu for any occasion always focused on supreme food quality and modernbrpresentation. I am more proud than ever to be a department leader for abrhotel that was ranked #1 out of 288 hotels in North and South America forbrbeing the best Hilton in 2014 based on guest surveys!
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