By Gabby richman / Photo by Mark Morgan
When did you know you wanted to be a chef?
Ever since I was a little kid, I’ve always enjoyed cooking with my family. When other kids were watching cartoons, I was watching the Food Network. It wasn’t until I got out of the military and was working a dead-end job in a cubicle that I finally decided to go for it and enroll in culinary school.
How did you find your way to LGO Hospitality?
It was about five years ago and I was working the saute station at FnB. I was having a blast and learning a ton, but I had just turned 30 and felt like it was time to grow up and get a chef job. I have always been a fan of LGO and Chelsea’s Kitchen so when I saw they were hiring, I made the jump. Good thing I did because this is where I would meet my future wife.
If you weren’t a chef, you’d probably be:
A police officer or a firefighter. Something where I could help people and still have a little excitement.
In your free time, you’re typically:
In the great outdoors. I love to go hunting, fishing and camping.
What food is your guilty pleasure?
It’s a toss-up between barbeque and LGO’s sea salt chocolate brownie with vanilla gelato.
How have your skills in the Marine Corps helped you in the kitchen?
The Marine Corps has taught me about hard work and discipline. It has also taught me how to remain cool in a stressful environment. Once you’ve been shot at, its pretty much smooth sailing from there…
Favorite food memory:
The Warrior Breakfast. Toward the end of Marine Corps boot camp, recruits go through what is known as the “Crucible,” a three-day training exercise designed to test you both mentally and physically. On the final day, after three grueling days with little to no food or sleep, you hike down the final mountain. Bag pipers are playing the Marine Corps Hymn in the background. And then you see it: an all you can eat breakfast buffet!
Chelsea’s Kitchen, 5040 N. 40th St., Phoenix; 602.957.2555; www.chelseaskitchenaz.com.