Working on a passion, an idea and a relationship wile spreading smiles and increasing pallets.

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         As a chef there is no other satisfaction then serving a smile. When someone takes a bite and doesn't stop deciding which flavor is making the pallet dance more. The starting of Lady and the Chef was a discussion on how I can take my mushroom business to a whole new level. My Wife and I came up with Lady and the Chef. A platform to bring are many different culinary treats to the world. It's all about flavor and that is what my specialty is. Ever Since I have stepped into a commercial kitchen, (15 years old) I have been known to make some delicious masterpieces. Not only am I a Chef, I am a Certified Dietary Manager, Certified Food Protection Professional and love entering cooking competitions. 

         For seven years I ran Mushroom stands at farmers markets in SoCal. There was locally grown mushrooms, wild harvest mushrooms, medicinal mushrooms both dried and fresh on my tables. At least fifteen varieties on up to thirty something on any given day. I had my own flavored butter line and an endless supple of mushroom creations.

         My professional Chef friends by far love my truffle product line. I make my own truffle extract so I can flavor just about anything anyone wants. I've made truffle flower, truffle sugar, truffle aioli to name a few. The fan favorites are truffle oil and truffle salt. My favorite is the truffle honey. 

         Starting of in a small Ma & Pa restaurant working all the way up to managing the food and nutrition department at a community healthcare district. I'm a trained Sushi Chef, Teppanyaki Chef and Production Chef. I have catered over a thousand weddings and countless parties ranging from 25 people to my biggest holiday feast of 5000+.  I've made menus with just about every cuisine you can think of and I have had my own product line running over seven years now.

         I live to eat, not eat to live.