I am a chef of 10 years experience, having started my career as a dishwasher in Kelowna and through hard work and perseverance I've worked my way up to Chef de Partie, Sous Chef, and Chef de Cuisine positions throughout Vancouver and Hong Kong. When I moved out to Vancouver at the of 19, I started at the famous Water St Cafe, a restaurant of renown that's been opened for 30+ years in a historic area of Gastown, Vancouver. There I worked my way up from Chef de Partie to Sous Chef, assisting to put that restaurant in the top one percent of restaurants in the city, as well as growing my skills in French, Italian, and Pacific Northwestern cuisine. Afterward I trained at Campognolo under renowned chef Robert Belcham, furthering my knowledge of Italian cuisine, learning nose to tail butchery, and how to operate a zero waste kitchen. Following this experience, I started as a Chef de Partie saucier at Pidgin restaurant, utilizing my background in Italian and French cuisine combined with Asian ingredients and techniques to maintain Pidgin's identity as a constantly evolving East meets West restaurant. I quickly ascended through the ranks to Sous Chef and finally Chef de Cuisine, helping to maintain Pidgin's reputation as one of the best restaurants in Vancouver with a large following of clientele from America and East Asia. After 2 years at Pidgin I received an amazing opportunity to work for Black Sheep Restaurants in Hong Kong, where I could further my love of travelling, pursuit of culinary excellence, and learn from one of the best restaurant groups in Asia. After this experience I returned to Vancouver to work at Autostrada Osteria, one of the busiest and most reputable restaurants in Vancouver currently, the fourth restaurant of an emerging restaurant group out here. It is my goal to now to return to Hong Kong, the city I've fallen in love with and consider to be something like home, and to further my professional career out there.