FOOD PATRONUS | A fresh aguachile with a little kick

EARLY DAYS | Born and raised in Austin, I’ve had a relationship with hospitality since I was a kid - helping my mom with her housekeeping business and my dad’s side of the family with our small landscaping business. Providing a service for others was instilled in me at a very young age. Even with how hard they worked, they never failed to take the time to celebrate any accomplishments my sisters and I had. Funny enough, they always happened in a restaurant. There, I learned these were spaces where people came to celebrate, create memories, and escape from a lot of the not-so-nice things about life. Since then, restaurants and hospitality was always a way to provide a service and a chance to make someone's day.

EDUCATION | Originally studied at The University of Texas at San Antonio for computer science with a minor in business management. Very quickly, I learned I wasn’t going to like working with robots and algorithms, so I decided to work with people and vegetables. Decided to continue my education at Auguste Escoffier School of Culinary Arts to hone in on the skills I had picked up at the other restaurant jobs I’ve worked at and make sure whatever I do, I do it the best I can. I can say that I've had never had as much fun in class the way I did during my “Farm to Table” course where I got to see firsthand the work and dedication farmers put into cultivating ingredients and animals that so many people can miss when enjoying their food.

BACKGROUND CHECK | My first ever “real” job was when I was 15. Getting paid under the table at the Waffle House in my neighborhood, doing a lot of the grunt work. Bussing tables, washing dishes, working as a host, or the occasional line cook/server. You name it, I did it. I continued to take it to another level, starting at steakhouses and other establishments in downtown Austin and San Antonio to pay my way through school, sticking to the kitchen side of the service industry while eagerly wanting to learn the administrative side of things.

I started at New Waterloo early in my career as a Line Cook at La Condesa. I was able to stay with the company and begin at Sway as a Pastry Cook - until a position on the grill station opened up, allowing me to continue climbing the ladder at Sway from Junior Sous Chef to the position I hold today. I hope to help another young cook pursue their own path up the ladder, much like I did.

HOSPITALITY PHILOSOPHY | Making memories, not saving lives, but it’s these memories that make up our lives.

FAVE THING ABOUT NW | The ability to always grow, professionally and personally.

SUPER POWERS | Persistence and resiliency