After graduating with a Business degree I decided to start my career in the culinary world. First as a cook at the fine dining establishment Stripsteak at Mandalay Bay and then just one year later moved to the largest banquet operation in the United States at the Venetian and Palazzo hotel.

I quickly worked up the chain of command from Master Cook to Saucier to Sous Chef in Garde Manger feeding anywhere from 300 to 30,000 people during any event. Once the pandemic hit in 2020 shutting down the entire strip, I wanted to embark into new avenues and found myself a job in food manufacturing supplying Whole Foods and Coffee Bean in multiple territories across the nation. And then just 2 years later an opportunity came my way I just couldn’t pass up, Executive Banquet and Catering Chef for Allegiant Stadium and the Raiders.