About Our Chef
"My passion for cooking started at a very young age. I was drawn to the TV, listening and watching Emril Lagasse, and that passion only grew stronger from there.
I went to further my education after high school, attending St. Louis Community College Forest Park, where I received my Associates Degree in Applied Science-Culinary Arts.
While at STLCC, I applied for my first kitchen job at Quincy Street Bistro. I didn't think I was going to get it because it was a very well-oiled machine, and I didn't believe that I was experienced enough. Much to my surprise, I got the job.
I spent two years QSB, and although I enjoyed my time here, I decided that I wanted to learn something new. So I went to work at Pastaria by Niche in Clayton, MO for six months. Then I went on to The Corner Butcher, where I learned the art of butchery.
It didn't take long, however, for me to miss being "in the weeds." I missed cooking on the line, so I reached out to the owners at Quincy Street Bistro, and asked if I could come back. I was here for another two years before leaving again, this time heading to Kansas City.
In KC, I faced many new adventures and experiences, but I missed home. So after a year and a half, I moved back home to STL.
I moved back during the worst time of 2020. Covid-19 had put a LOT of things on hold for me, so finding a job was difficult. I soon learned that Todd Tiefenauer was reopening the old QSB, so I reached out, and the rest is history!"
(Photo courtesy of Riverfront Times)