FOOD PATRONUS | The Americano cocktail. Tall and easy going!

EARLY DAYS | I'm from Hurst in the Dallas/Fort Worth area. Growing up, I was always outside, and one of my favorite things to do was go fishing. My first job was as a Burger Expo for Red Robin. From there on, I was hooked on the hospitality industry.

EDUCATION | I went to Le Cordon Bleu, School of Culinary Arts in Dallas, and did some supplemental coursework with the San Francisco Baking Institute. Other than that, I have been learning on the job, holding virtually every position in the restaurant.

HOSPITALITY PHILOSOPHY | Treat everyone as friends and family, and always make it special.

FAVE THING ABOUT NW | The people and the benefits. You get the attention of a smaller group with the resources of a larger one!