Born and raised in Australia with a very diverse family, I was inspired early on by the cuisines of my German grandparents and Philipino relatives. My biggest influence was cooking at home with my mother who was endlessly creative and eager to take on any cooking challenge.

In 1995, I came to the U.S. where I attended and graduated from the California Culinary Academy. My first job was at Charles Nob Hill in San Francisco, where I learned fine dining technique and the importance of clean, detailed presentation. Then at Wolfgang Puck’s acclaimed restaurant Postrio, I honed my creativity and found my passion for being a working Chef. Next, I joined the opening team of Town Hall restaurant and got to experience the immense amount of work that goes into opening a new restaurant.

After 7 years in the bay area, I moved with my family to Chicago and started work as the chef for Macys catering department and worked in the company of the culinary counsel. After my time at Macy’s, I had the opportunity to cook at a number of great Chicago restaurants. Time spent at Bin 36, Bistro Campagne, Uncommon Ground and Hopleaf lead to my position as executive chef at Deleece Grill where we are creating a new menu centered around rustic elegant cuisine.