Over the years, he has become a familiar name in Calgary’s culinary community. He has held key roles at Selkirk Grille at Heritage Park and Oxbow at Kensington Riverside Inn, and later served as Executive Chef at the Calgary Petroleum Club. Today, he brings his creativity and leadership to the Calgary Marriott Downtown Hotel.

His approach to food is grounded in bold flavours, diverse techniques, and a deep respect for local and sustainable ingredients. He believes in showcasing where his products come from and in building a kitchen culture that is inclusive, collaborative, and focused on growth. His leadership style encourages his team to take part in menu development, creating a strong sense of ownership and pride in every dish.

The menu at ONE18 Empire reflects this philosophy. It celebrates Calgary’s local food scene, bringing together regional ingredients, wood-fired cooking, and global inspiration to create dishes that are both comforting and exciting. Every plate tells a story of craftsmanship, teamwork, and the city’s evolving culinary spirit.
He continues to draw inspiration from the rich traditions and stories behind food. Some of his proudest moments include leading the Taber Pheasant Festival’s culinary program, being featured on the cover of Culinaire Magazine, and maintaining prestigious recognitions such as the CAA Four Diamond rating and Relais & Châteaux designation.

What he enjoys most about being a chef is the creativity and constant motion of the kitchen. Whether he’s developing a new dish or solving an unexpected challenge, he thrives on the energy of the team and the shared goal of creating memorable food experiences.