I am the head chef here at West Hills Village. I have always loved cooking and even as a child, I knew that I wanted to cook.

I grew up in Penn Valley near Reno, Nevada in a family that loves food. In my youth, I entered a nearby Reno program, Job Corp, which showed school children different trade areas and gave them direction for their future. I had no doubt about what I wanted to do; I wanted to be a chef. Next, I went to Treasure Island, an advanced culinary arts training program.

I started my career at Bret Hart Retirement Inn as first cook. Then I came to Oregon, where enrolling at the Western Culinary Institute completed my education. This is where I met the love of my life, Noelle, who was also attending the Institute. After three years, we were married in July of 2003.

I worked at the Multnomah Athletic Club restaurant for seven years on everything including cold prep, banquets, line cook, and chef de partie`.

When I came to West Hills Village, the kitchen still served in the old way of most assisted living communities. Meals were at assigned times and there were two choices. We decided to try something different and give residents choices in food, times, and seating. We redesigned the kitchen to include cold stations for sandwiches and salads and also a hot center for quick prep of a new special each day and alternate choices.

We then transformed the area next to the kitchen into a restaurant, open 12 hours-a-day. No longer is it necessary to transport food to other floors or restrict residents to certain hours to eat. The residents can not believe it. “It’s like we’ve been given our freedom,” they comment. One man has checked out other senior communities and says, “I could go elsewhere for $1000 a month less, but I could not eat brunch at 11:00 am. That means a lot to me.”

West Hills Village features a weekly menu of daily specials, home-style cooking, like meatloaf and baked potato, pot roast with mashed potatoes and gravy, pork chops and rice pilaf, or hamburger gravy on noodles. However, residents have alternate options ready to choose, like vegetables exchanges, carb replacements, or even entrée substitutions.

At West Hills Village, I’ve been blessed to create a big difference for our community. I and my staff are committed to quality in our craft. On the personal side, I like to golf, ski, go camping, and read sci-fi and cookbooks. I am the weekend cook at home, because I just love to cook. And my family loves to eat. My favorite foods are Thai and good BBQ.

In 2005, the apple of my eye, Zoe, was born. We play, and watch Cinderella and cartoons together. My devotion to family will grow one stronger, as we expect another baby soon.