My first job in the hospitality industry was at the age of 15 in a pizzeria and I immediately fell in love with the restaurant business. For many years, the hustle & bustle, long hours, No Days off, and missing all family activities didn’t faze me, until eventually one day it did….

I joined the burnt chef project to tell my story and to help others understand that it is OK! to ask for help.  To me, asking for help seemed to be a sign of weakness; but what I later learned was that it is a sign of strength.

It is possible to create a meaningful life in this industry; but we must create balance, draw boundaries, and live mindfully.

I am extremely grateful and honored to be a burnt chef project ambassador.  I look forward to being a part of this revolution to disrupt the industry that I love and eradicate the mental health stigma within hospitality.

The kitchen has always brought me joy, a rush of adrenaline and a way to bury my thoughts and provoke creativity. I obtained formal training and a degree in Culinary Arts from Johnson and Wales University. From there my adventure continued to restaurants, catering companies and classic hotels such as the Hotel Intercontinental in Sydney Australia and the Brown Palace Hotel in Denver, Colorado. Just as my career was on the move I was crashing hard into a wall and eventually burnt out.  I needed to make a change and decided to join the US Military. My path in the military is not a traditional one however I continue to serve in some capacity of hospitality through the range of jobs I have had. 

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If the Burnt Chef project was around as I was coming up through the ranks or even having the awareness of kitchen mental health would have been a game changer. To have an opportunity and the ability to reach out, communicate feelings of unease to a peer group that is there to help and can relate is the shoulder we all need to lean on.  Having the opportunity to be part of this project for those who need that escape is thrilling. If we want to learn a new skill we seek out a coach or a teacher, the attitude needs to be the same with mental health.Find that coach.

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WE are a community! We are a support network! We are Hospitality!

As a born and bred Mainer of Italian descent, I grew up in the state with a strong love of Italian cuisine and spent my youth cooking beside my grandmothers and aunts. I've worked in the hospitality industry for over seventeen years, and ultimately landed in a Chef role at a retirement community where I'm the happiest. 

I was working as a Restaurant Manager when I unfortunately was the victim of a minor stroke. The long hours, poor diet and self care, and constant endurance of high stress lead me to a place where I could no longer ignore the neglect of both my physical and mental health. 

As an Ambassador for the Burnt Chef Project, my goal is to provide help and support all who find themselves struggling with nowhere to turn. Together, we can fight the stigma and make some productive change in the hospitality industry!

I have been in the culinary scene for over 20 years. I have started as a Pantry Chef and worked hard to get to where I am now. I will never forget the sound of a ticket machine and the adrenalin that comes along with that. Through my years in the restaurant world, I dealt with ups and downs. I have dealt with long hours which leads to no social life. I have dealt with emotions and I have seen a lot of emotions. Culinary life is stressful, and it is sometimes hard for others to empathize. We strive for perfection and making others happy, that is a lot to handle. Mental health is like a dinner rush, but it is up to you how you want to handle it.

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I joined the Burnt Chef Project because I believe. I am here to listen and share my story because that might be helpful.

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I started in the hospitality industry 24 years ago in a small brewing company in Alaska age 14. That experience fueled my passion for the culinary arts and by age 16, I knew I was going to be a chef. I went to culinary school at Scottsdale Culinary Institute Le Cordon Bleu, where I received my Associate’s Degree. 

Through my time in the hospitality industry, I have worked under some great chefs and love mentoring others. I am a Pro Chef mentor through The Culinary Institute of America and instruct any chance I can at Christian Culinary Academy in Cannon Beach, Oregon. 

I now live in Washington and have spent time traveling throughout the Pacific Northwest looking for adventure, places to forage and promoting the beauty of our unique cuisine.   

Like many hospitality workers, I have struggled with mental health.  I never felt there was a comfortable place to express my challenges.  As an ambassador in the USA my goal is to ensure there is always a safe space to work through the mental struggles we face in our industry. 

With over fourteen years in the hospitality industry, I have cultivated my culinary skills and expertise in creating plant-based cuisine. However, my pursuits extend beyond the kitchen. As I worked with clients, I realized the importance of nourishing bodies and also understanding their mental and emotional well-being. This revelation sparked my curiosity, leading me to explore functional and adaptogenic medicines and recognize the significance of mental health in overall wellness.

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My journey of self-discovery has been a kaleidoscope of practices and philosophies, immersing myself in yoga, somatic practices, and transformative modalities like Kundalini and Sufi breathwork. My expertise with cooking, combined with personal experiences of overcoming struggles with substance abuse disorder, has deepened my commitment to supporting others on their healing and recovery using food as a vehicle.

Through study, exploration and transformative practices, I have gained unique insights and a profound understanding of resilience. It is my mission to use my knowledge and experiences to make a positive impact by assisting others in their healing and growth.

I am currently enlisted as a culinary specialist in the United States Navy as of March 2008. My military background has given me a great deal of experience when assisting cooks, peers and mentees with mental health and life situations while still maintaining food service operation.

When off duty I operate and own my private company Roman Shield Inc  named after my son Roman diagnosed with Autism during Covid.

I am honored  to represent The Burnt Chef Project and pay forward with my undivided attention and support.

I’ve been working in restaurants for 25+ years.  I have had amazing highs and lows in this industry.  I’ve made many good friends, and lost some too.

I have seen addiction first hand.  I used to wear the scars, the long hours, lack of sleep, and chaos that comes from a very high paced and stressful environment, like a badge of honor.  I have missed many birthdays, anniversaries, and holidays.

I almost lost both of my daughters to suicide, and I had to take a long hard look in the mirror.  I had to come to terms with the fact I was pushing myself to extremes, not being there for those that needed me. I had to learn how to talk, express my feelings, and listen to other people, and myself, and that it is absolutely ok to talk about mental health.  

I heard about BCP on social media, and knew that I wanted to do what I could to help others in this industry that we love, and say F*&% Stigma.

I am a mother, wife, businesswoman, and self-proclaimed Hospitality Hustler with nearly two decades of hospitality experience. With a passion for storytelling and customer engagement, I evolved my career from Executive Management & Operations to Branding & Marketing. I am now the founder of Hospitality Bites Media and Host of Hospitality Bites, a podcast with a purpose.

Like so many in the hospitality space, I often found myself down and out, living to chase the high of a great night of tips and socialization, but I was suffering on the inside, and it wasn't until I started sharing my experiences did I find that I wasn't alone.
 
Through my show, and now as an Ambassador, bringing awareness to these struggles, I hope to destigmatize, enlighten, and normalize a more realistic expectation of this industry. I look forward to sharing resources with our industry friends through The Burnt Chef Project.

I have worked in hospitality since the age of 15 starting off as a busboy and dishwasher. Over the years I have held positions from executive chef to Global Director of Culinary for a large contract foodservice company. During this time, I have had my share of challenges with burn out due to the day stress and everything that comes with the pressure of leading culinary teams. One of the keys to overcoming these challenges has been a healthy lifestyle which includes healthy eating, exercise, the elimination of alcohol and staying connected with like minded people.

I learned of The Burnt Chef Project through social media and wanted to become part of the team and help others. As an ambassador, my goal is to spread the word and break the stigma to make it more acceptable for people to speak out and understand it's ok to not be ok. Admitting that something is wrong is the first step in fixing whatever the issue is. Expressing your emotions is never a bad thing and if you are not ok, it's okay to say so. 

I find the kitchen environment to be very enjoyable. There's a sense of connection with a group of people who are determined to overcome challenges. However, the long work days, missed social events, and constant high-pressure situations can all affect one's mental health. That's why I want to emphasize the importance of being proactive about mental health in the hospitality industry and encourage the leaders of hospitality organizations to take the right steps. 

In the 15 years that I've worked in the hospitality industry, I've seen how difficult it can be, which is why I'm proud to be part of The Burnt Chef Project. Through this project, I aim to raise awareness and provide resources to my community. It's my responsibility to use my experience and knowledge to offer new perspectives to the new generation of hospitality workers and build a stronger community. Ultimately, I want to make being a Chef a truly fantastic job once again!

When I was 8 I announced to my mother that I was going to make duck a l'orange for dinner. She replied, “I’m not buying you a duck, but let’s go to the store and I’ll buy you a chicken.” We got all the ingredients, and I cooked for my family that night. From then on, I was regularly cooking dinner and avoiding dish duty.

After graduating from Michigan State University I started to hone my craft. I’ve opened over 40 restaurants across the United States, along with a couple resorts and hotels.

When my wife was pregnant, I decided to step away from the restaurant business and get into something that was going to be more conducive to family life, so I went into healthcare. I spent 6 years at Oconomowoc for Rogers Behavioral Health.

Now, as Senior Director of Culinary Services at Oakwood, I bring a wealth of knowledge and experience, along with my lifelong passion for food. I regularly meet with the Dining Committee on each campus to hear their thoughts, framing my vision for the future of Culinary Services at Oakwood.

One of my formative jobs in HR was supporting seasonal catering culinarians-a job which really changed the trajectory of what I thought my path was going to be. Hospitality became my safe space, chefs, my good friends, and I partnered with amazing hospitality companies, watching the tremendous burnout and turnover among chefs and more broadly hospitality as an industry. I saw firsthand the enormous toll this profession took on people, and thought-there must be a better way to do this work and still drive self-care and a balance.

I happily accept the Ambassador Role with The Burnt Chef Project as a way of honoring my friends in the field (you know who you are) who helped me be a better HR professional and a more empathetic human. I also feel a deep desire to create space and grace for all people who are struggling, but particularly men, as a way of honoring my son. Post COVID and at this stage in my career, it is important to me that I work on projects that bring me joy and on subjects that leave the profession better than I found it.

My first experience in hospitality was when I was 8, helping take orders at a family friend's burger shop.  I enjoyed cooking as a youth and decided to make it a career by attending culinary school. Once I graduated, I was placed in an amusement park and then different restaurants serving different styles of cuisines; the most memorable one being at a French restaurant where an 80 year old French saucier taught me the art of sauces. 

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I currently work as a paralegal and as a private chef running my own catering/pop up.  I attended a mixer where chefs from different parts of the country come together, share ideas and advice.  This led me to teaming up with a local chef; doing our own thing as a collaboration.  I was privileged to be a part of the C-CAP Los Angeles mentorship program where culinary high school students not only learn the culinary arts, but also get awarded with scholarships for college.  It is an honor to teach these students things my own mentors taught me.

I have been in hospitality my entire working life. I’ve worked in multiple areas of food service from casinos and resorts to schools and healthcare. I know that no matter what area of hospitality you might find yourself in, the stress and mental strain is still there. Also, with a family and personal history of mental health, I know the impact that the hours, workload, and expectations of our chosen career can have on us.

The Burnt Chef Project is a fantastic tool that I’ve used not only for myself, but for the managers and staff that I lead. Taking one day at a time and focusing on what went well and not what still has to be done; has helped us grow, learn and become better supporters of each other.

I’ve been in the hospitality industry for over 20 years, having logged countless hours front to back of house including Executive Management. I am the founder of Viveré Chocolates and Lead Strategist for Strigiform Consulting.

I have witnessed teammates and staff struggling with mental health challenges, addiction, and hostile work environments in addition to the everyday stress of the hospitality industry.  In the culinary world we know the importance of using the proper tools and techniques for the dish. The same applies to us as professionals. Having access to the necessary education and resources is integral to improving our quality of life and our quality of work.

Sustainability, DEI, mental health, and social responsibility are not simply buzzwords but measurable indicators of the health of our businesses. Being a part of the Burnt Chef Project is my opportunity to be a positive change in the field of hospitality.

After graduating from the Culinary Institute of America and working in restaurants and hotels, I decided to take my career in a different direction. I shifted to the private sector, where I have had the opportunity to work with Ultra High Net Worth Individuals and their families. My job has allowed me to utilize my culinary skills for these individuals on their private yachts, high up in the sky on private jets, and in their luxurious private homes worldwide. It is an exciting journey and a rewarding experience. I have had the privilege to work for a wide range of individuals, from dignitaries to presidents, actors, from intimate settings to grand events.

A few years ago, I researched mental health in the hospitality industry. I discovered The Burnt Chef Project, which provides valuable information and support to industry professionals. I knew I wanted to contribute to this project and help raise awareness of mental health issues in our field. Now, I am proud to be part of The Burnt Chef Ambassador team and look forward to making a positive impact within the organization.

My 25-year career in professional kitchens opened my eyes to the mental health struggles many chefs face. Having battled similar challenges myself, I found resilience, which is why The Burnt Chef Project resonated deeply with me.

Honing my skills in restaurant and hotel kitchens in Ireland and the US, I eventually transitioned to healthcare. This shift was fueled by a desire to elevate “hospital food” and break the stigma associated with it. My dedication was recognized in 2021 when I became the first chef president of The Association of Healthcare Foodservice, highlighting the positive changes in this segment of our industry.

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 I hope that as an Ambassador I can support foodservice leaders, colleagues, and my own team facing mental health issues. Through empathy and access to resources, I aim to be part of making a real difference. So many people have helped me along the way, and I feel that it’s crucial for seasoned leaders to give back, paving the way for a better environment for the future of our industry

With over 40 years in hospitality, I have experienced all the positions that make a restaurant run.

I love the thrill of the show, it is never the same night twice! Starting as a dishwasher and moving up the kitchen ranks to saute. In college I worked front of house, hostess to bartender,

and floor manager. I did a few years as a seasonal restaurant gypsy waiting tables in a variety of resort areas. After burning out on the moves I settled in Washington DC. There I moved through the ranks of restaurant administration and upper management, finally purchasing my

own restaurant. Ultimately the dish pit skill have served me most often!!

Severe burn out and depression caused me to sell my place and resign form my job.

I took several years off to recover and strategize my next move. Ending up in the Delaware beaches, a place that had long been my respite. I landed with a great, young company as Director of

Catering and now spearhead the philanthropic efforts of that company. We created a non-profit to better support mental health in our area. This is the very best way to wrap up a long and interesting career in restaurants.

I have experienced all the highs and lows of working in hospitality. Met incredible and interesting co-workers, some of whom are now my best friends. I have lost restaurant friends to addiction and suicide.

And I have had industry people lift me up and keep me sane. Our industry needs a major movement toward better mental health and psychological safety.

And organizations like the Burnt Chef are a great start!  Where restaurant workers used to glorify the grind. Working way too much overtime and not taking care of themselves we now have to start to promote vulnerability.

How we share our experiences creates a community. Community creates a sense of belonging and healing. I look

forward to sharing my story and helping to end the stigma of mental health.

I have spent over 20 years in the hospitality industry, primarily focusing on seasonal and sustainable food systems. I’ve worked for acclaimed chefs and restaurateurs. After applying myself in the industry for two decades, I made the transition into culinary and hospitality education where I was able to use my experiences to educate and inspire young chefs to further their growth and exploration of the hospitality industry.

I now work with UNOX Inc. an Italian based commercial oven manufacturer, as a Corporate Chef. My passion for community involvement related to the food and beverage industry has driven me to focus on building partnerships with those who have similar goals and morals. I hope these partnerships will provide a strong community base that will strengthen our industry and educate those invested in their community’s wellbeing.

Like many folks in the industry, I have struggled with my mental health. Often feeling alone and

unsupported. My hope as a USA Ambassador is to help provide a support and resource network for those in our industry who need it.

Originating from California, I grew up soaking up the sun on the beaches of San Diego before spending my 20s and early 30s living the mountain life in Lake Tahoe. After a long battle with alcohol, drugs, and mental health struggles, I experienced a renaissance of life at 40. Now, I’m happy, healthy, and thriving in Western Maine with my beautiful fiancée, Ariel, our adorable Labrador, Willow, and our mischievous cat, Theo.

I’ve worked in both the restaurant and hotel industries, so I know how tough things can get in high-pressure environments. After choosing an alcohol- and substance-free lifestyle in December 2023, I became passionate about recovery and mental health. I want to use my experiences to help others in the industry. As a Burnt Chef Project Ambassador, I’m here to break the stigma—because healing begins where isolation ends, and no one should struggle alone

With over 14 years of culinary experience, I am dedicated to inspiring and empowering others in the kitchen and beyond. Known as the “Cowboy of the Kitchen,” I have built a diverse career spanning military food service, community outreach, and education. I am passionate about mentoring aspiring chefs and fostering resilience in the demanding culinary world.

As a Burnt Chef Ambassador, I hope to advocate for mental health awareness in the hospitality industry. Drawing from personal and professional experiences, I want to promote open dialogue and supports initiatives that prioritise the well-being of industry professionals. I believe that creating a compassionate and understanding kitchen culture is essential to long-term success in the culinary arts.

I have been in the hospitality industry for 10+ years in Cleveland Ohio. I have the amazing opportunity to work alongside James Beard nominated Chefs while embracing the culture of fine dining and striving for perfection. My degree is in Criminal Justice, but my passion is food, so I've tried to bridge the gap to serve others using my talents. 

2020 was detrimental not only to the economy of restaurants but the mental health of the 'forgotten'.  The CleFamily Meal was created during that time to feed those out of work and to take care of each other as family. During this time, I started my sobriety journey to be a better chef and leader. 

I use exercise as a way to stay healthy mentally and physically. I found the Burnt Chef Project while working out after service and could not wait to join and become a part of the movement.

I began working in kitchens at 16 and have met incredibly passionate and dedicated professionals. These experiences deepened my respect for the resilience required to thrive, inspiring me to help create a healthier industry. Mental health advocacy, empathy, and wellness awareness are core to my leadership approach.

Dedicated to helping others succeed, I strive to elevate culinary training in foodservice establishments, colleges, and nonprofits supporting vulnerable communities. My background includes working as a chef in restaurants and catering, teaching in training kitchens, developing culinary and life skills curricula, managing teams, and training educators.

At Catalyst Kitchens, I design, curate, and share resources to support chefs managing teaching kitchens. Our network empowers individuals through culinary training, with Burnt Chef Project resources supporting over 100 nonprofits. I’m honoured to join the global Burnt Chef Project Ambassadors in destigmatising mental illness and fostering a more supportive industry.

Food and people are my love language - Sharing those were instilled in me at an early age.

I grew up under my grandmothers in their kitchens, found myself working FOH and BOH in restaurants through my teens and early twenties, and opened my own bakery/catering company in my late twenties.

I struggled with mental health and self-worth the whole time.

Then COVID hit. I lost a ton of money, closed my bakery, got divorced, and found myself a single mom to two teenagers.  

Depression and anxiety truly hit me.

I’ve spent the last 4 years digging into my worth, depression, anxiety, and mindset. Minding my mind. Finding trusted people to turn to.

This is a HARD industry, and we don’t have to fight this alone.

We are worth more than our darkness.

“We are braver than we believe, stronger than we seem, and smarter than we think” – Christoper Robin

From a young age, food has been my creative outlet and a means to connect with others. I believe in its power to transcend cultural and personal boundaries, uniting people through

shared experiences. This belief led me to the hospitality industry, where service, culture, and culinary excellence converge.

Over time, my passion has evolved into a deep love for preparing delicious meals and nurturing the next generation of cooks. Training aspiring chefs and helping them grow in their craft has become one of my greatest joys. Every dish tells a story, and every cook deserves the tools to

succeed in this vibrant, fast-paced world.

On June 3, 2025, I will celebrate 31 years of sobriety. During that time, I have faced challenges with mental health, but have found strength in community and mentorship. The power of food to bring people together has been instrumental in my healing journey.

While the hospitality industry is demanding and can lead to burnout, mental health needs to be

prioritized. People should be encouraged to discuss it, and supportive environments should be

cultivated.

I am thrilled to be part of The Burnt Chef Project, an organization dedicated to breaking the stigma surrounding mental health in hospitality.

I am proud to be an ambassador for The Burnt Chef Project. As a passionate hospitality enthusiast, I have been working in hospitality for 20 years, in all facets of the industry, both FOH and BOH alike.

After attending a vocational high school for Culinary Arts, I obtained my degree in Hospitality Management. Shortly after, I became obsessed with

restaurant openings and found myself traveling to all parts of the country on various opening teams.

It was during the COVID pandemic, while in the middle of a steakhouse opening, that I began to truly notice the toll that the industry could take on one’s wellbeing. That is where I began the journey that has led me to The Burnt Chef Project.

Throughout my time in the Hospitality Industry and with the help of TBCP, I have learned the importance of not only taking care of yourself and your own mental health, but also that of your team and those who take care of you and the restaurant. It is because of this, that I live by and teach the lessons of The Burnt Chef Project with my restaurant teams.

I was hired into hospitality 20 years ago in a family-owned local spot. I started from the bottom and worked my way to the top with that establishment over the years and that is how I knew this was what I wanted to do for a career. I have since worked in corporate hospitality

establishments and now working in a private golf and field club.

I have seen so much within this industry like most of us have and it wasn’t until the pandemic where I came across The Burnt Chef Project that has led me to this fantastic opportunity to spread the word and learn from all around, but most importantly to change the stigma of mental health and assist others in this

industry with healthy resources. I look forward to the networking capabilities and what I can offer to the organisation.

I started cooking at 16 and have worked in just about every culinary setting you can imagine—hotels, private clubs, sports complexes, private catering, and restaurants. Like many of us, I went into this trade knowing the hours would be long and the work gruelling. That was the badge of honour. The proof you were tough enough to make it.

But after two major losses in my life, I started to see just how little work-life balance I had. At 37, I thought I was having a heart attack—it turned out to be extreme stress, anxiety, and burnout. That moment forced me to face how unsupported I truly felt and that something had to change. I loved what I did, but I was at a crossroads: medicate the symptoms or do the harder work of healing.

I chose to get help and start over. I launched my own personal chef company just before COVID and eventually found The Burnt Chef Project. For the first time, I felt seen, heard, and not alone in an industry that often makes you feel like you're failing if you're struggling.

When the chance came to become an Ambassador, I jumped on it. I want other chefs—especially those who’ve gone out on their own—to know they’re not alone. You don’t have to keep suffering in silence to prove your passion. Everyone deserves real support. And I’m here to be part of that.

I’ve been in the hospitality and restaurant business for 36 years. I have worked every position in the kitchen from dish to now chief culinary officer. From small family-owned restaurants to the largest food service company in the world. The skills that I’ve been able to learn in my time in food service has been everything from leadership, culinary craft, and interpersonal. Unfortunately, I have witnessed

numerous chefs, bartenders, and hospitality leaders lose their battle with balance, health, and sometimes their lives.

It’s been a hard road to always keep myself “between the guardrails” myself. Luckily, I’ve had incredible

coaches, friends and mentors who’ve helped me along the way.

Culinary has always been a passion but so has fine arts and psychology. I was able to earn my BFA in fine arts and simultaneously had a minor in Psychology. I really identified with cognitive phycology- studying

the reason why people make the decisions they do, and how to change the cycles. I was able to apply that to my life, and I feel like I’m still learning every day.

Our industry can beat you up in ways you never imagined. Organisations like the Burnt Chef are so detrimental to changing the conversation and reducing the stigma of mental health. I was interested in becoming an ambassador so I can give back and help my lifelong hospitality family in some way. I’m honoured to join the Burnt Chef Project, and hope that I can help in any way I can- Together, we can change hospitality for the better!

With over 21 years in the culinary industry, I bring a deep passion for food and a commitment to excellence. A Culinary Institute of America graduate, I’ve held roles from line cook to executive chef, including positions in U.S. Embassy Executive Dining Rooms and a Wolfgang Puck restaurant. I’m honoured to have received a James Beard Award, recognizing my dedication to quality and innovation. Currently, I serve as the executive chef of a family-owned restaurant in the Cedar Creek Lake area of Texas. I’m passionate about mentoring others in the field and creating memorable dining experiences rooted in skill, integrity, and a true love for the culinary arts. I am proud to become an Ambassador for the Burnt Chef Project and help break the stigma of mental health within the industry.

With over 20 years of experience as a professional baker, I’ve spent my life crafting not only pastries and breads, but also confidence, resilience, and creativity—both in and out of the bakery. As a CTE Baking and Pastry Chef Instructor at the high school level, I bring my deep love for both the baking and pastry arts into the classroom to inspire and educate the next generation of bakers. My approach blends technical skills with life lessons, showing students how precision, patience, and passion can lead to success.

Beyond the kitchen, I’m a mother and a dedicated mental health advocate. I believe in teaching the whole student, recognizing that their emotional well-being is just as important as their academic or technical progress. I strive to create a safe, inclusive, and supportive space where all students feel valued and understood.

One of my personal missions is to advocate for wellness within the baking, pastry and culinary industry, a field that is currently working to change the mental health stigma. This has led me to pursue becoming a Burnt Chef Ambassador, where I can actively support the movement to end mental health stigma in hospitality. I am passionate about helping both students and professionals understand the importance of mental wellness, resilience, and balance in a high-pressure environment.

Whether I’m guiding a student through piping techniques or helping them find their voice, my goal remains the same: to empower young humans to grow into skilled, thoughtful, and compassionate professionals—ready to take on the world, one recipe at a time.

I’ve been in the culinary industry for my entire life. From a young age learning how to mop and wash dishes through fine dining to building a culinary school that’s changing the way of culinary apprentice education, my passion for the culinary industry has never wavered. Cultivating a mentality of balance and self-care have become a priority in maintaining my drive to grow the future of hospitality.  I am honored to be a Burnt Chef Project Ambassador and encourage more and more industry leaders and workers to open the lines of communication to support one another.

The industry is changing but we have a long way to go. As we peel vegetables, create dishes and clean up the range, we need to foster cultures of openness and communication. Trust in one another to support and develop our mental health. Our wellness needs to be as important as good mise en place. The time for action is now. You can make a difference