Why “Culinary Bad Ass”?
Another way to think of a chef is as a culinary bad ass. That’s what I am.
I’ve been cooking since I was a kid, but six years ago (in June 2020) I went all in — up at dawn, studying, cooking, and posting every day. I enrolled in courses with The Culinary Institute of America, Milk Street Cooking School, and Rouxbe Culinary School.
Once I completed these, I enrolled at the Master of Japanese Cuisine Academy, MasterClass (with courses by Thomas Keller, Gordan Ramsey, Wolfgang Puck, Yotam Ottolenghi, Madhur Jaffrey, and Gabriela Cámara) and Scoolinary with all courses taught by professional working restaurant chefs.
I’ve watched nearly every cooking show and competition, read every food magazine, and immersed myself in cuisines from around the world — Italian, Chinese, Japanese, Indian, Mexican, Peruvian, American, and more.
In 2024, I designed and hosted two ticketed 5-course wine pairing dinners — a Japanese tasting menu and an Italian tasting menu — each for 45 guests at $175 per person, with professional kitchen and front-of-house staff executing my recipes and plating designs. I now offer private dining experiences for intimate groups in St. Petersburg.
I am the co-owner of St. Petersburg Foodies, where I have authored several local restaurant reviews, and top 10 lists.
My Food Judging Certifications:
World Food Championships Certified Food Judge #1541
Certified Chili Judge #62 by the International Chili Society
Certified Steak Judge #1562 by the Steak Cookoff Association
Certified Pizza Judge #14 by the Pizza Cookoff Association
Kansas City Barbeque Society Certified BBQ Judge #112881
