Training / History: I began my culinary journey back in Las Vegas 15 years ago as a kitchen night cleaner and have worked my way up the culinary ladder. I served nearly eight years in the kitchens of one of Tucson's most prestigious resort properties, the JW Marriott Starr Pass Resort & Spa. In my current role, I oversee the day-to-day operations of the main kitchen and catering functions and food ordering for the Casino Del Sol Resort properties' nine event spaces, restaurants and eateries.
Specialties:
Experience with million-dollar upscale establishments.
Fluent with Cook Chill cooking system.
Training and development specialist; teaching instructor.
Successful catering experience (1,200+ people).
Maximizing kitchen productivity and staff performance.
Why I became a chef: At first it was just a job to get by. Now my life revolves around food and everything that has to do with it. Plus, a suit and tie is not something I have to worry about! And of course, I can eat whatever I want, whenever I want it!
