My journey in hospitality began over 20 years ago in Lincoln, California, with a role at a local restaurant that unexpectedly set the course for my career. After selling my first business, a lawn-care company, to pursue an athletic scholarship at William Jessup University, I took a position as a busser and host. What started as a way to make ends meet soon became a lifelong passion for creating unforgettable guest experiences.  

From those early days, I’ve had the privilege of learning from some of the finest professionals in the industry and working in diverse settings, from luxury hotels to intimate omakase dining. My path has taken me from serving high tea to Hollywood elites in Los Angeles to crafting unique culinary experiences with celebrity chefs and sommeliers. I’ve worked in settings as varied as a Bedouin camp in Giza, the bustling street vendors of Morocco, and the luxurious kitchens of Casa Del Mar in Santa Monica. At every step, I’ve been reminded that hospitality is about more than food—it’s about connecting people through shared experiences.  

At Faith & Flower, a celebrated restaurant in downtown Los Angeles, I trained under Chef Kevin Hung, known for his culinary innovation, along with award-winning sommelier Jared Hooper and bar director Ryan Wainwright. Their commitment to excellence and creativity inspired me to embrace a new standard for hospitality. From perfecting wine pairings to understanding the balance of flavors in cocktails, I developed a deep appreciation for the intricate details that elevate guest experiences. Their mentorship helped refine my craft and instilled in me the belief that every service element—from the first sip of a cocktail to the final bite of dessert—should tell a cohesive story.  

My time at Hotel Casa Del Mar in Santa Monica further shaped my approach to luxury hospitality. This iconic beachfront destination, recognized as one of the world’s leading hotels, offered the opportunity to work with industry giants like Klaus Mennekes, Chef Gemma Gray, and Franke Savoy, the son of legendary French chef Guy Savoy. Chef Gemma’s artistry in European-inspired coastal cuisine paired seamlessly with Franke’s legacy of impeccable hospitality, while Klaus’s precision and attention to detail were unparalleled. Together, their expertise taught me that true luxury lies in exceeding expectations through thoughtful surprises and nuanced service.  

Later, at Omakase Por Favor in Lincoln, I partnered with Chef Jeana Pecha and sake sommelier Tayler Pecha to bring a high-end omakase dining concept to life. Starting as a consultant and later serving as Head of Hospitality and General Manager, I helped curate an experience where each dish told a story, blending local ingredients with Japanese culinary traditions. This chapter was a testament to the power of collaboration and the impact of tailoring experiences to create lasting memories.  

Most recently, I transformed a local wine bar into an exclusive members-only social club. This project allowed me to combine my skills in hospitality and community building, creating a space where wine lovers could connect over tailored, intimate experiences.  

Throughout my career, I’ve focused on mentorship, education, and community involvement, earning a Bachelor of Science in Business Administration with a focus in accounting and a minor in theology. My experience ranges from leading life-skills workshops to coaching basketball camps, always with a focus on helping others thrive.  

Today, I’m proud to bring my global expertise back to Placer County, blending world-class hospitality with the warmth of Northern California. Whether hosting intimate wine pairing dinners, leading vineyard tours, or organizing bespoke themed events, I aim to craft experiences that surprise, delight, and leave lasting impressions.  

Let’s collaborate to create something extraordinary.