Constant changes and continuous improvement to make a big impact: Kaizen. I take pride in using a Farm to Table mentality and cooking with ingredients at the peak of their harvest. My food is Inspired by the seasons and what Arizona’s wilderness can provide. I am currently Executive Sous Chef at Miraval Resort (under Brandon Cathey) where we strive for greatness as a young culinary team. In the past I have worked at Canyon Ranch under Chef Scott Uehlein at their location here in Tucson as well as in the Berkshires (Mass). I additionally worked at Ventana Canyon Resort under Chef Ken Harvey. Last year, I helped start-up a food truck concept called PREY. I’m 28 years old, a husband & a proud father of a beautiful daughter.