I’m a professional chef serving the Texas Hill Country, trained at the Le Cordon Bleu in Paris, and with experience as Chef de Partie at the Inn at Little Washington—one of the few 3-star Michelin restaurants in the U.S. My passion is creating unforgettable, utterly elevated dining experiences, using farm-fresh, organic ingredients sourced locally, when possible from my family’s 5-generation Hill Country ranch.

Whether you’re planning a backyard BBQ, formal sit-down dinner, or private event, I’ll deliver a culinary experience your guests will rave about.