Number of Years in Pensacola:
40 Years

Job Title; Restaurant:
Executive chef at the Hilton Pensacola Beach Gulf front

Style of Cuisine:
Asian/Cajun

Education:
2 years WCI in Portland, Ore.

When did you decide to become a chef? 
More than 20 years ago.

What was your first job in the industry?
I was the chicken boy at Joseph’s IGA when I was 14. Then, I washed dishes at the Melbourne, Fla., Beach Hilton. I moved from dishes to salads, lunch, then broiler cook and banquets. I was hooked.

Did you have a mentor? If so, who, and what did he/she teach you?
No mentor. I respect Cory Shriber of Wildwood and Greg Higgins in Portland for their desire of using local and seasonal products.

How did you end up in Pensacola?
My parents moved to a house on scenic highway right off a sailboat out of St. Petersburg when I was two. I will live here forever. I’m local. It’s a wonderful place to raise my family.

Describe a typical workday:
I get to work by 7 a.m. I check on breakfast and help out if necessary. I review the banquet events that are scheduled for the week. I do a produce order and maintain a running list for my big supply order. I prep for banquets, answer phone calls, interview potential applicants, help out with lunch, if necessary. I make sure everything is ready for dinner. I’m usually home between 6 and 7 p.m. unless there is a large party or event, then I would stay until about 9 p.m.

Describe your favorite day off:
Any day I can spend time with my two sons, and hopefully surf, would be involved.

Tell me your favorite comfort food and why.
Anything from "South of the Border." A few simple and flavorful ingredients create easy go-to recipes that just taste so good.

What is the most rewarding part of being a chef?
I like to entertain. I love to create food and see the smiles on the guests’ faces. I like the felling when everything comes together in my kitchen, when it runs smooth. I like the satisfaction of my crew.

What is your favorite thing to cook for guests from out of town, and why?
Beach style shrimp and steak dano are my signature dishes. I’ll cook anything —especially seafood.

What do you feel is unique about the culinary personality of the region?
Location, location. The Gulf, the beaches, the fishing are unreal. We’re so strong on our seafood. Plus, we have all the farms north and west of us. We’re so lucky. I tell guests everyday I work and live in paradise.

What advice would you give aspiring chefs?
I always tell my staff to work hard, as if you are trying to take my job.