There are great cooks on both sides of my family so holidays and gatherings are as much about the enjoyment of being together as it was about the love for delicious food. I spent almost twenty years creating experiential marketing campaigns for global packaged goods brands so I was a self-taught cook until attending Kendall Culinary School in Chicago in my late 30’s.
I cooked semi-professionally for the next twelve years for caterers in Chicago, Austin, TX, Ames, IA, and Cincinnati. In 2017, I was awarded a People’s Liberty grant by The Haile Foundation and from Cincy Green Umbrella for his work related to food waste reduction. Most recently I worked with Derek at Kaze then joined the opening team at Pepp & Dolores. Then COVID hit, everything changed, and Parts & Labor was born.