About The Chef


A lifelong passion for nurturing, nourishing and breaking bread with family and friends led me to leave my corporate career and return to school in SAIT’s professional cooking program to pursue a career that fulfilled my passion. Training in the kitchens of the Fairmont Palliser and, one of the best kitchens in the country, the Fairmont Chateau Frotenac, solidified for me that I made the right choice.

I have traveled extensively in Europe, the UK, and North America exploring the cuisines of the culinary destinations and have incorporated their culinary traditions in my techniques and specialties.

I specialize in using local, seasonal, organic and whole ingredients to create Canadian, Creole, Mediterranean, French, Italian, British, and Mexican cuisines.