I grew up on the bountiful citrus, strawberries, and avocados of Southern California. I made the best mud pies full of these delicious fruits. When my family moved to South Louisiana (I’m talking an hour below New Orleans, ya’ll), I found new treasures in those mysterious, murky waters – flaky catfish, the sweet crawfish, and briny oysters. Those early years are full of food memories. I’ve owned The Main Course, a personal chef, catering, and nutritional counseling service since 2006. I cook, serve, and clean up with charisma, warmth, and caring. I truly am grateful for the bounty we have here in Southern California and for my clients with whom I share my love of food and good health. I have a ServSafe Certification #4518829. This certification ensures you that I have a thorough knowledge of safe food handling and sanitation.

Personal & Private Chef

Career & Education

Bachelor of Science degree in Culinary Arts from the Chef John Folse Culinary Institute at Nicholls State University. This South Louisiana College down the Bayou firmly believes in the quality of life and education. It is the combination of the two that holds the College dear to many Alumni.

While attending Nicholls State, I intended to make the best of my time. I’d spent three years of college majoring in chemistry. I was ready for some fun! Here’s an overview of my years in Fine Dining and other Culinary Adventures:

• Lafitte’s Landing at Bittersweet Plantation – Assistant Pastry Chef. Not only did I learn how to make the best damned soufflé and bread pudding souffle this side of the Mississippi, but it was the nuances of Cajun and Creole cuisine and the art of seasoning foods that I took to heart.

• John Besh’s Artesia Restaurant – Saucier, Poissonier, Legumier. Chef Besh instilled in his staff a love, desire, and respect for food that is unsurpassed in the industry. I learned a lot from him– about character, honor, taste, and doing the right thing. Chef Besh rocks. Go to his restaurants.

• The French Laundry - Commis, Farm Manager. Eponymous with good taste, organization, timing, and attention to detail prevail at TFL. Most importantly, though, I realized the pleasure of a meal of vegetables, minutes old from the garden, expertly nurtured and simply prepared.

• San Roque School – Culinary Director. I returned to Southern California to create a fine-dining food service department and culinary education program for this private pre-K through 12^th grade school in Santa Barbara. It is truly a unique program that nurtures children’s culinary curiosity and cultural literacy.

• Executive Private Chef to a billionaire and his family. I traveled constantly with them catering parties on their 80 meter yacht, and preparing breakfast, lunch and dinner daily. I maintained inspiration by reading every cookbook I could get my hands on and talking to other private chefs in our ports of call.