Scratch Kitchen Catering

From a young age, I have been honing my culinary skills alongside my father, particularly during our annual Thanksgiving tradition. With his guidance, I learned everything he knew about cooking. Upon completion of my Culinary Arts associate degree from Le Cord en Blue in Pasadena, CA, I worked in various busy kitchens, including steakhouses and upscale dining establishments. At present, I serve as the Executive Chef at an American Bistro, where I showcase my expertise in crafting delectable dishes, including prime cut steaks, homemade pastas, and scratch-made cuisine.