OUR INSTRUCTORS

“Every day I am trying to give back to my students all that was once given to me. Give them the understanding that I didn’t get.” 

Associate of Applied Science, Southwestern Oregon Community College, Coos Bay OR

Advance Culinary Certificate, Orange Coast College, Costa Mesa CA

Certified Executive Chef American Culinary Federation

American Academy of Chefs American Culinary Federation

Certified Competition Judge American Culinary Federation

2014 American Culinary Federation Educator of the Year - Western Region

2014 Assistant Team Manager US Culinary Team American Culinary Federation

2012 Youth Team Coach US Culinary Team American Culinary Federation

2009 Youth Team Coach US Culinary Team American Culinary Federation World Champions

2008 Team Member US Culinary Team American Culinary Federation

Chaîne des Rôtisseurs- Conseiller Culinaire Provincial

2000-Present Chef Coach and Mentor to include 18 state titles, 6 national titles, 2 world titles

Work Experience:

2012-2014 Le Cordon Bleu, Project Manager

2005-2012 Professional Culinary Institute, Director of Culinary Operations

1998-2005 Bear Creek Golf Club, Executive Chef

1996-1998 Victora Country Club, Sous Chef

1995-1996 Hilton Hotels, Line Cook

“What I am hoping to teach my students above all else is that there is so much more to becoming a Chef than just learning how to cook. Each day when my students come to class, I hope they learn how to work as a team but also how to become a strong leader. I hope that I am able to inspire my students to strive to be the best they can be and never stop learning.”

Oregon Coast Culinary Institute Coos Bay, OR Graduated 2010

   Academic Presidents List 2009-2010

   Academic Scholar Award 2009-2010

   Valedictorian 4.0 GPA

Certified Executive Chef, American Culinary Federation 2015

Certified Sous Chef, American Culinary Federation 2012

ServSafe Certified Manager, National Restaurant Association 2016

ServSafe Certified Proctor, National Restaurant Association 2019

Presidents Medallion, American Culinary Federation 2020

Gold Medal, One Pot Category 2014

Gold Medal, K Category, 2013

Gold Medal, IKA World Culinary Olympics USA Youth Team, Germany 2012

Silver Medal, IKA World Culinary Olympics USA Youth Team, Germany 2012

Gold Medal, Best in Show, Las Vegas Culinary Challenge 2011

Gold Medal, K Category, 2010

Silver Medal, Student Culinary Team, West Coast 2009

Work Experience:

Awbrey Glen Golf Club

The Houston Country Club

Bandon Dunes Golf Resort

"My goal at OCCI is to bring the highest level of real world techniques and ideals possible to the students. I share with them from my 25-years experience to help them succeed in their careers after graduation."

Associates of Applied Science in Professional Cooking, Baltimore International Culinary College

Associates of Applied Science in Professional Baking & Pastries, Baltimore International Culinary College

Certified Master Ice Sculptor

Certified Ice Sculpture Instructor

2019 – 2020 Collegiate Ice Sculpture Nationals Captain, Gold Medal Recipient, Frankenmuth Michigan

2021 World Champion Ice Sculptor Professional Division, Fairbanks Alaska

2016 Ice Sculptor/Culinary Chef for Team USA Coup De Mondo de Gelatoria Rimini Italy, Gold Medal Recipient

Work Experience:

2014 - 2018 Executive Chef, The Mill Casino Hotel & RV Park

“Teaching fuels my passion for food as a lifestyle.  Sharing that passion inspires me to be the instructor that I needed when I was a student.”

Associate of Applied Science in Baking and Pastry Arts, Southwestern Oregon Community College, Coos Bay, OR

Associate of Applied Science in Culinary Arts, Southwestern Oregon Community College, Coos Bay, OR

Permaculture Design Certificate, Oregon State University, Corvallis, OR