A graduate of St. Micheals High School in
2000, I was inspired to cook by my grandfather and the vibrant food culture of
Santa Fe, New Mexico. My culinary journey began at TVI, where I studied
hospitality and tourism with a focus on golf course management. However,
destiny had other plans. I found myself working as a dishwasher at a hotel,
where I would often assist the cook. One fateful night, I stepped into the role
of the cook, and there was no looking back.
Over the years, I’ve had the privilege of
working at reputable establishments in the city, including Marcellos Chophouse,
High Noon Restaurant & Saloon, Sandia Golf Club, and Indigo Crow Cafe. My
cooking style is a fusion of New American cuisine and local flavors, a
testament to my upbringing in New Mexico.
I’ve been honored with local awards for my
culinary skills and am thrilled to have found a home at the Canyon Club. I look
forward to serving the patrons of the Canyon Club for many years to come and am
grateful for the opportunity to share my passion for cooking.
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