“I’ve been at our kitchen’s helm since the very first day that The Pike Pub opened in 1996.  Every day I work on researching and developing menu items and ensuring we have the best staff and food quality in our kitchen. I’ve built a culture in the kitchen that looks for local, seasonal and sustainable ingredients first. This has made the other parts of my job, inventory, financials and purchasing, more rewarding.

I am more comfortable in front of flaming stove burners than I am in front of a camera, but you can learn the secrets of Pike’s famous Dungeness Crab Chowder in this KCTS Chef‘s Table video.

After over 20 years at The Pike Pub I still look forward to coming to work every day.”