I was born in Alliston, Ontario, but moved to Toronto at the age of 2. I grew up a five minute walk from the St. Lawrence Market and was interested in food at a very early age. I was always cooking on my dad's boat preparing meals and snacks. This later lead to my first venture into the culinary industry. My love for food and sailing took me to work aboard the Empire Sandy, a three masted tall ship at age 16, prepping in the day and serving during cruises. I later worked in serveral small pubs and restaurants before enrolling in George Brown College where I completed a diploma in the 2-year Culinary Management Program. After graduating from school, I began working full time at Rain (after Ame ) and Zoom restaurants owned by the Rubinos, but helmed by Lorenzo Loseto at the time. The following winter, I cut back to part-time work and went back to George Brown to enroll in the Italian Program. We spent 3 months in Toronto learning basic Italian and then we're shipped abroad for an incredible culinary experience. I spent my first 3 months at a 4-star hotel called Monte Del Re , a converted 12th centuary monestary working under the guidance of chef Umberto Cavina. The following 7 months I worked at Al Palazzo, a 1-star Michelin restaurant, located in Sant'Ermete with chef Tiziano Rosetti. Upon my return to Canada I began work immediately at Verity Women's Club with Lorenzo Loseto, later helping with the opening of George Restaurant. After a couple years at George I ventured into the world of catering simutaneously working at both Urban Source Catering and Viva Tastings. A year or so later I joined my former sous chef from Rain, now Executive chef, Ted Corrado at Compass Group Canada. I was delighted to be part of the opening of Compass Group's first venture into the world of fine dining. Crystal Five at the Royal Ontario Museum offered great dining experiences in a very unique atmosphere. I worked at the ROM since just before the grand opening of Crystal Five in May of 2007. During this time I have also operated as part of the Crystal Five Catering staff, prepping and executing large banquet parties throughout the Museum. In the fall of 2009 I found myself back at George Brown College participating in a week long course on Food Styling. The course itself was taught by food styling guru, Delores Custer. It was a great learning experience and provided much insight to various other jobs and opportunities the culinary world holds. A year later, in the fall of 2010, I took on my first food styling project, both styling and photographing for the cookbook The Accommodating Kitchen.