I have worked in the hospitality industry for over a decade, working in various positions from a chef to a waiter. My experience has been molded by small family-owned restaurants, top hotel groups, and everywhere in between, including high-end Japanese kitchens and homemade Mexican cuisine. In addition, I have taken my craft and expertise beyond American borders, working in and exploring other countries and their respective cuisines, tasting anything and everything I could get my hands on.