The mind must always be in the state of 'flowing,' for when it is stagnant, the food will not digest well.

Originally from Idaho Falls, I've been fortunate to call beautiful St. Thomas in the U.S. Virgin Islands my home for over a decade now. My journey in the culinary world has been nothing short of amazing, with over 15 years of experience in front-of-house roles, more than a decade in management, and 20 years dedicated to perfecting the art of sushi rolling. This journey has not only made me an accomplished chef but also a master of Japanese cuisine.

Now, as the Chef de Cuisine at Sugarfin, a groundbreaking dining concept at The Westin Frenchman's Reef Resort & Spa, I am on a mission to redefine the sushi dining experience. However, my culinary expertise does not stop at sushi. I have had the privilege of serving as an Italian Executive Chef and a Sous Chef at a Caribbean-fusion restaurant, where I brought my creativity and technique to the forefront of the cuisine. I take great pride in specializing in the creation of visually stunning and delicious dishes using locally sourced fish and ingredients native to the Caribbean, a specialty of mine being the renowned Caribe-Mae rolls.

Inspired by traditional techniques and practices, I am always on the lookout to innovate and experiment with new flavors, ingredients, and techniques. It's this drive to push the boundaries of what's possible with sushi that keeps me going. My commitment to quality, passion for my craft, and innovative approach have not only earned me a reputation for excellence in the industry but also a loyal following of customers and food enthusiasts alike.