I started my hospitality career in 1992 as a prep cook in New Orleans in

the French Quarter at the world renowned Cajun and Creole restaurant,

K-Paul’s Louisiana Kitchen. I later moved to Seattle to work with Tom

Douglas at his second restaurant, a Pike Place Market favorite, Etta’s

Seafood. During my formal chef training at the Seattle Central College

culinary program, I worked as a server and room service manager in the

elegant, European style Sorrento Hotel in their fabulous restaurant, the

Hunt Club. Upon graduation, I went on to work for celebrity chef,

Sabrina Tinsley, (Chopped, Iron Chef), at her exquisite Seattle

restaurant, Osteria la Spiga. For the past 18 years, I have done freelance

catering around Seattle and raised two kids.