All of my life’s work experience goes into what I do as a Foodservice Consultant. From my education as a Chef, to the drafting experience I gained from a silly class in high school, I have been fashioned to do what I do and I love doing it. My goal is to use what I know to help others accomplish their goals in the restaurant industry in the most efficient way possible so as to provide for my wife and children everything they deserve.

I graduated Scottsdale Culinary Institute in 1998 where I then spent my externship opening the original Kona Grill as a lead prep cook. I moved on to assist opening the original Mastro’s Steakhouse as the AM Sous Chef as well. After starting a family, I began looking for something with more regular hours. That lead to a 17 year term at Standard Restaurant Equipment, there I learned the in’s and out’s of the equipment industry from sales to installation. After 2 years I became “self-taught” in AutoCAD and fluent in kitchen layout and design. I spent the next 15 years specializing in the design and build out of new restaurant concepts ranging from “mom and pop’s” to national chain accounts.

From 2012 to 2015 I opened my own catering company, Resplendent Cuisine, to provide a side job for my family. With a crew of friends and family we catered events from 10 to 300 people. Lots of weddings, church events and some corporate catering as well.

In mid 2016 I was fortunate to be at a place in life that afforded stepping out on my own to establish Arizona Restaurant Consulting. It took a lot of courage but the market seemed to be unfolding in that area and my vision for what it could be became more clear. Now the wild ride continues as more and more loyal clients support this endeavor.