Share your talents, background and expertise.My professional background has primarily been with Clise Properties. I started at the Best Western Executive Inn as a kitchen steward at the age of 17. I quickly worked my way up the ladder while attending college with a focus on Business Administration. I became Sous Chef at the age of 20 and the Executive Chef at 24. As the company grew it's F&B portfolio I moved into a Corporate Executive Chef role at the age of 27. I was featured in Best Western International magazine in 2012 and collaborated with other local chef's to create the Fresh From Seattle eCookbook for Visit Seattle in late 2013. I've won several awards from within our company. Prior to my professional experience I began learning how to cook and bake from scratch at the age of 8 from my mother who was a chef for a catering company.