Biography

Some people follow a straight path—I’ve taken the scenic route. For eight years, I lived in kitchens, working the line, pushing out plates under the hum of fluorescent lights and the constant demand for perfection. I wasn’t just cooking—I was competing, earning titles like Fort Drum’s Chef of the Year, captain of the Armed Forces Team of the Year, and Best in Show at the 2021 ACF National Championship. I had the opportunity to cook for generals, dignitaries, and even the Secretary of the Army at the Pentagon, plating dishes for people whose decisions shape the world.

But fire and steel weren’t enough. I wanted to capture food, not just cook it.

After college, I packed a bag and left—spending a year traveling through South America, one meal at a time. I ate ceviche on the coast of Peru, grilled meats from street carts in Ecuador, and fruit so fresh it felt like a sin. I didn’t just taste food—I studied it, photographed it, and immersed myself in it. That trip changed everything.

Now, I tell stories through a different medium—film, digital, light, and shadow. I shoot food the way I once plated it—with intention, precision, and deep respect for where it comes from. My photography isn’t about perfection—it’s about experience. The grit of a fish market at dawn, the sheen of citrus on a knife, the beauty in the organized chaos of a kitchen mid-rush.

When I’m not behind the camera, I train Jiu Jitsu, travel, or create instructional culinary videos, breaking down dishes with the same focus I once reserved for competition. My latest project? A book on ceviche—because some meals stay with you forever.

I like to say I’ve lived 20 lives in 30 years, but the truth is—I’m just getting started.