WHAT I BRING TO THE KITCHEN

Skills in Practice

These are skills I’ve built through working in different kitchens, leading service, and developing my own projects. I’m still improving them, but each one connects to work I’ve actually done.

Menu planning and execution

Developing a menu means thinking through more than what sounds good together. I have to consider the ingredients I need, what can be prepared ahead, and what has to happen during service. Planning dinners at Grove Station has helped me connect the ideas on a menu with the work it takes to put each course on the table.

Explore sample menus

Kitchen leadership and communication

I’ve learned that giving someone a task isn’t always enough. I need to explain what I’m looking for, how a dish should come together, and what needs to be ready before service. Training the team and leading dinners have made me more aware of how my communication affects everyone else’s preparation and timing.

My work

Adaptability and teamwork

Moving between garde manger, pizza, grill, and sauté at Trevi 5 helped me get comfortable with different station responsibilities. At the Masters, I had to carry that flexibility into long days with high expectations. Those experiences taught me to stay aware of the people around me and be ready to help where I was needed.

Explore my kitchen experience

Preparation and presentation

I pay attention to how the individual parts of a dish will work together, from the preparation to the final plate. My gallery includes finished dishes and work in progress, including handmade pasta. It gives a closer look at the techniques I use and the attention I put into bringing a dish together.

See my culinary work

Research and practical organization

Creating my Montana Seasonal Guide meant taking a large amount of ingredient research and organizing it into something useful in a kitchen. I grouped the information around availability, preparation, pairings, and holding methods so I could return to it when planning a menu. That project helped me get better at turning research into a reference I could actually use.

Read the Montana Seasonal Guide

Ordering and kitchen organization

Managing ingredient orders and preparation has made me think further ahead. A menu needs to work with the ingredients on hand, the time available, and what the team can prepare for service. My experience with ordering at Grove Station and inventory at Trevi 5 has helped me understand how organization before service affects what happens during it.

PROFESSIONAL RECOGNITION

Awards

Culinary Leadership Award

The Masters Tournament · Augusta National Golf Club

I received the Culinary Leadership Award during my time working the Masters. It’s something I’m proud of and an experience I carry with me as I continue learning how to lead in a kitchen.

PROFESSIONAL DEVELOPMENT