I started in the Culinary industry in 2013, working in food trucks for a company that travelled across western Canada to numerous large festivals. I've worked for Cactus, Joeys, and Browns to develop my management and people skills before I attended culinary school to further my passion and work ethic for this industry. After completing level 1, I went to apply at my favourite place in Vancouver and there I was hired full-time with Fairmont Pacific Rim Hotel, where I worked my way up to becoming a line cook at Botanist. Due to covid-19, I was forced to leave until the Hotel regained their normal occupancy. Shortly after being let go I was given the chance to become the Head Chef at the Ivy Rose Lounge inside the Trump Hotel in Vancouver. At the lounge I designed and developed everything in the culinary department from scratch. I'm looking to advance my career in the culinary arts, teamwork abilities, and my work ethic while contributing to my work atmosphere in a positive way. I am a young, passionate and creative Chef that just gets so much joy out of this industry.