How I Became the Geo Chef
My life has always been filled with adventure. Our summer vacations included climbing the peaks at Yosemite, investigating the neighborhoods of San Francisco, boogie boarding at Santa Cruz, and camping along the Russian River.
My career in the food service industry started when I was 16. I began as a busboy, dishwasher, and line cook. I moved into waiting tables at both family restaurants and fine dining. I enrolled in the Culinary Academy of San Francisco to further my food knowledge that I might learn to pair food and wine. My desire was to become a Sommelier but fell in love with cooking and became a chef.
Upon completion of my Culinary degree, I became a restaurant chef, food service director at a University, and a Culinary Arts instructor. Combine my love for food and travel with my Bachelors in geography, and I am compelled to teach students how to cook while incorporating the origin and history of the dish.
I became an official tour leader in 2001; leading student groups to China, Europe, Australia, and throughout the US. I've had the privilege of snorkeling the Great Barrier Reef, exploring the enchanted city of Venice, and climbing the Great Wall of China. As a chef, I understand that food and travel go hand in hand. Whether it's a rosé in Nice, haggis in Edinburg, or a Pilsner in Prague, when I visit a country I commit 100%. I have extensive experience tasting and traveling Europe, Sandals, Disney, and all North America.
Happy travels and Bon Appetit.