I am a Canadian-born and B.C.-raised Executive Chef who trained most of my career in the Okanagan Valley. I am proud to say I am a true local chef. I graduated from the Culinary Arts program at Okanagan University College in 2001 while working at Kelowna’s Lake Okanagan Resort under a Culinary Team Canada Chef. I then worked at Okanagan Golf Club, where I apprenticed under and was mentored by chefs from Culinary Team B.C. After my time in Kelowna, I moved to Vancouver where I cultivated my skills at The Westin Bayshore Hotel. In 2004, I completed my apprenticeship with dean’s list academic standing. While in Vancouver, I pursued my passion for the marriage of food and wine, training with the International Sommelier Guild at Vancouver College and participating in the University of British Columbia’s wine program. I am an active competitor in the culinary world; some of my accomplishments include two gold medals in the Western Canadian Culinary Arts Festival, honourable mentions in both the B.C. Place Food Service Expo 2005, the EAT! Vancouver-City TV’s Master Chef Competition 2005 and first place in 2013 Sysco Chefs black box competition. Currently, I am preparing for the upcoming Canadian Culinary Championship Gold Medal Plates in Victoria this November. In 2008, I returned to Kelowna to participate in the growing trend towards “farm to table” cuisine, utilizing the plentiful products of the Okanagan Valley. I was the Executive Chef for Bonfire Restaurant and Bar at the Cove Lakeside Resort under the management of Vintage Hospitality. While at Bonfire, the restaurant gained many awards and was featured in many magazines and newspapers, most notably appearing on the cover of Okanagan Life’s Best Restaurants edition in 2009. In 2010, I was one of 13 Okanagan chefs asked to represent the region at the Canadian Chef Congress for sustainability on Vancouver Island. In 2012, I moved to the South Okanagan for my organization (Vintage Hospitality) to re-establish and turn around food and beverage operations at Spirit Ridge Resort through the opening of Mica restaurant and the implementation of an extensive, successful catering package. During this time, I also aided Vintage Hospitality through acting as a consultant for the Gunbarrel Saloon at Apex. In 2013, I continued my career with Vintage Hospitality and began the process of opening Liquidity Bistro. Liquidity Bistro opened its doors in spring of 2014 and hit the ground running, garnering a reputation as one of the valley's best restaurants. The restaurant achieved Top 100 in Canada status via Open Table in its first year of operations and henceforth. In Fall of 2016, I embarked on a new opportunity as the Executive Chef of Big White Ski Resort where I elevated the menus at Kettle Valley Steakhouse, Happy Valley Day Lodge, Black Forest Day Lodge, The Woods Restaurant, Moonlight Bistro at Gem Lake and Clock Tower Coffee Co. I continue to support local product and flavours, the “farm to table” movement and sustainable ingredients throughout all Big White-operated food and beverage outlets. I was also a competitor in the 2016 Gold Medal Plates Regional finals as well the 2019 Great Canadian Plates Regional finals representing the Okanagan.