I grew up in Boise, Idaho and started washing dishes at age 14. I quickly fell in love with working in professional kitchens and learned how to line cook by age 16. At age 17 I graduated high school early and moved to Hyde Park, NY to attend the CIA there. I worked briefly at Momofuku Noodle Bar in Manhattan and was heavily influenced by the experience. I returned to the CIA and earned my bachelor’s degree. After graduating I moved to Austin, TX to work at Uchiko. I stayed there for a year and took an opportunity to help open the revamped Jeffrey’s of Austin, where I was a sous chef for 2 years before moving to the sister Josephine House as the chef de cuisine. I stayed at JoHo for 3 years as the chef. I was presented the opportunity to help my friends open Better Half in late 2017 and joined the team as the Executive Chef of Better Half as well as the future project, Hold Out Brewing. We opened Better Half in Feb 2018 and have been in the process of opening Hold Out Brewing since then. (Hopefully by April we will be open).