I am from Saskatoon, after working as a server at a restaurant there called Sushiro and reading the book “Kitchen Confidential” by Anthony Bourdain I knew that I wanted to be a cook. I worked at the local Earls tossing pizza dough at the forno oven, but soon realized that I wasn’t learning enough. Plus I did terrible, terrible things to innocent people and I needed to get the fuck out of town. I had already lived in Toronto and spent time in Montreal so I decided to try Vancouver. When I arrived I didn’t know very much about the restaurant scene, all I knew was that Lumiere was one of the best restaurants and that Rob Feenie was involved, I knew him from the T.V. I walked in to Feenie’s which is next door to Lumiere, I was told to go buy some knives and come back on Friday for a “stage” a sink or swim trial shift to see if I could keep up. They were so short staffed that they hired me, I felt like I was totally in over my head. I worked there for a year.
After putting in a year at Feenie’s I moved on to Chow, a step up. I have been there for a year and a half and I have worked my way through all of the stations. I can proudly say that I am on Meats! It wasn’t and isn’t easy I couldn’t have done it without my support team, my friends from s’toon and my best friends here in Van. My partner Ben (who worked front of the house at Feenie’s) helps me build my career everyday. Someday we are going to live the dream of opening our own restaurant, and we will always continue to learn and grow.