I started my culinary career at 16 and have not stop. At 22 I pursued for further knowledge by getting my red seal with the Fairmont hotels company. From 26-30 I traveled Canada and the world trying to expand my cuisine knowledge and love of food. I commit myself to everything from cooking to cleaning at my full potential. I love everything about what I do

Red seal Certified chef with extensive knowledge in a wide variety of cuisines and dietary restrictions. Cleanliness is a large part of my experience