I began my culinary journey at 15 years old. Food had always fascinated me, and I knew that becoming a chef was my calling. Working as a prep cook at a local pub, I started to learn the language of the kitchen, and at the age of 18 I attended Fanshawe College for their Culinary Arts program. Over the next 4 years I worked my way up the food chain from First Cook to Sous Chef, to Chef De Cuisine, and finally as Executive Chef and owner Of Spruce and The In Home Chef.Throughout my career, I have always tried to do the right thing, get to where I want to be the right way and always take pride in everything I do. I only got to where I am because I try to surround myself with the right people and I can only continue to make an impact on this world with those people. Now my concentration is entirely focused on my businesses and pushing the boundaries as far as I can go.”