Share your talents, background and expertise.I’m an LA native, who graduated from Le Cordon Bleu College of Culinary Arts in Austin, Texas. After completing my culinary arts degree, I moved to Washington DC to work as the cheese and charcuterie expert at the Park Hyatt hotel. While in DC, I also worked as the chef de partie for Bravo's Top Chef Masters' finalist, Susur Lee, at Zentan restaurant. Since moving to San Francisco, in April of 2012, I have worked in some of the city's best restaurants: for 2011 James Beard Award winner chef Michael Tusk, at Cotogna, the San Francisco Chronicle’s 2013 Rising Star Chef, Robin Song, at Hog and Rocks, as well as Matthew Accarrino at Michelin-starred SPQR. I am currently a lead chef instructor for Parties that Cook, a culinary events company.