The things I've learned in 10 years of working in Chicago restaurants have made me stronger and wiser as a chef and a person. Being a chef takes a lot of sacrifice and you have to be ready for anything. The best part of the job is getting to know your crew — which becomes like a second family.
I put a lot of love and passion into everything I do. If I can help someone I'll try my best. I'm very thankful to all the people in my life that have helped make WHISK what it is today. I love being around all types of music, especially while cooking. After work I enjoy going to the movies and eating at new places. Football, beer, and BBQ ribs are heaven to me.