Who and What?
A career born in Las Vegas as a personal chef, I cooked for highly esteemed residents, visiting and local celebrities. I also had the distinct honor of cooking for family holiday events and special occasions. In almost every case, there was some kind of special dietary need I was always able to meet.
My time at the Venetian Hotel and Casino in their Banquets Department was one of the most rewarding periods of my time in cooking. Although I started in their hot kitchen cooking and setting up savory food for dozens to hundreds at a time, I migrated into the Pastry Shop where I eventually handled some very impressive orders. I made V.I.P. amenities to order or amazing chocolate creations celebrating the hotel theme for guests.
I am a graduate from the Art Institute of Las Vegas under world renown CMC Raimund Hoffmesiter. Also worked under CMC Gustaf Mueller for my internship before graduating with a degree in Culinary back when his BullShrimp restaurant was still at Green Valley Ranch Casino.
Being a very creative person I do participate in other things as a channel for my artistic side. I can joke about being a renaissance man because I can cook, make art and sew! Yes, I do all those things. In fact in my off time I have a lot of creative projects.
I love cooking. I love cooking for other people. I do it for myself often, too. I challenge myself creatively and love when someone hands me a new idea or I find something unbelievable exciting in the culinary world. I can say that since arriving in San Francisco in June of 2011 there have been many discoveries.
I have been looking for work in this city, dreaming of what being a part of this food would be, and set my sight squarely on the prize. I have had my hand on the trophy so many times and just lost grip.
With these updates to REDCarte.Com it comes with the humanizing, humbled hope that I will find my footing here and build something fantastic.
Recent Plates
Asking me what my “style” is like asking a seamstress what fabric they use. It unimaginable to be limited to one cuisine or have a single favorite. Granted, when cooking I tend to hover around the norther Mediterranean. Italian country is a favorite.
I love French cuisine and food from all over; Southern U.S., Asian and Hispanic flavors. Asian food has been a mystery for a long time. I worked for a Vietnamese Chef while working at the Venetian and watched what he did with food. As I watched, I learned more and more. I had a co-worker who was Korean and learned some great things from her.
So, living in San Francisco’s Japantown I have direct access with a Japanese Market and China Town is so close. And believe it or not Little Saigon is just a couple of blocks away too. So, my exposure to Asian food has grown and I am cooking more in that style.
And yes, I know a few Asian style deserts too. It’s all food. It’s all good as long as it can be savored.
