I started my hospitality career in 1992 as a prep cook in New Orleans in the French Quarter at the world renowned Cajun and Creole restaurant, K-Paul’s Louisiana Kitchen. I later moved to Seattle to work with Tom Douglas at his second restaurant, a Pike Place Market favorite, Etta’s Seafood. During my formal chef training at the Seattle Central College culinary program, I worked as a server and room service manager in the elegant, European style Sorrento Hotel in their fabulous restaurant, the Hunt Club. Upon graduation, I went on to work for celebrity chef, Sabrina Tinsley, (Chopped, Iron Chef), at her exquisite Seattle restaurant, Osteria la Spiga. For the past 18 years, I have done freelance catering around Seattle and raised two kids.