Q: Where were you born and raised?
A: San Pablo
Q: How long have you been in the food industry?
A: My first restaurant job was working at Long Beach Pizza and Pasta when I was 15 years old. My first big job was when I was the Civilian Chef for the Navy Commissioned Officers Club in Long Beach. I have owned 3 different cafes over the years and have been catering for 23 years now (All Occasions Catering).
Q:
What are some of your favorite places that you’ve worked at over the
years?
A: I loved working at the Walnut Creek Railroad Station, Mastersons, the Commissioned
Officers Club, at my cafe--Paradise City Cafe, and at Vintage House in
Orinda.
Q: How many years have you worked as the chef at OPP—and what years did you work there?
A: I worked at OPP for 3 years, with my first year being in 2015.
Q:
Do you have any hobbies/interests now or when growing up that you’d be
willing to share with us?
A: I liked--and still like--racing radio controlled off road cars
(since 1983). I also really like fishing.
Q: When did you start to think that the food industry would be something you would be interested in doing?
A: 1974
Q: Assuming you probably work at other places outside of OPP, where else do you work during the non-swim season these days?
A: Catering and restaurant consulting. I've helped start 4 different places now.
Q:
What do you do in your free time these days?
A: My Hobbies: Fishing and R.C. Racing. I even won a National Championship and have owned 2 different race tracks.
Q:
Do you have any final things that you’d like to say to all of the
readers?
A: I am here to cook the freshest food possible, and I definitely take suggestions for menu ideas!
