About The Chef

Originally hailing from Idaho Falls, I have spent the last fourteen years immersed in the vibrant culture and breathtaking landscapes of St. Thomas in the U.S. Virgin Islands, which I now proudly call home. My culinary career spans over 15 years in various front-of-house roles, combined with a decade in management and a passionate 20-year dedication to perfecting the art of sushi.

Until recently, I held the role of Chef de Cuisine at Sugarfin, located in The Westin Frenchman's Reef Resort & Spa, where I revolutionized the sushi dining experience. My culinary path includes positions as an Executive Chef at restaurants, where I infused each dish with my unique vision and creativity. I am mainly celebrated for my commitment to showcasing the natural bounty of the Caribbean through my innovative Caribe-mae sushi dishes.

My cooking philosophy marries traditional methods with an emotional embrace of new flavors, ingredients, and techniques. This fusion of respect for culinary heritage and enthusiasm for innovation has propelled my career forward, establishing me as a culinary pioneer and earning the loyalty of a diverse and passionate dining community.

In the spring of 2024, I embraced a new role as Executive Chef at The Hideaway and The Shack at Hull Bay on the Northside of St. Thomas. I start my day with freshly brewed coffee each morning, strolling through our farm to pick the freshest produce and herbs. These ingredients become the heart of our daily specials, allowing me to create dishes that are delicious and deeply connected to the land we cherish.

My journey is one of personal and culinary heritage discovery, and I am excited to continue exploring and integrating the rich, local flavors into my cuisine. My ultimate goal is to bring a James Beard award to The Hideaway, celebrating the unique culinary treasures of St. Thomas and the incredible talent of our team.