I am a Christian, a husband, a father, culinary artist and an avid road bicyclist. I studied at the International Culinary School at The Art Institutes, Houston. Early on in culinary school, I worked and learned under the demanding scrutiny and talent of a Certified Master Chef; then to other fine establishments to expand my experience and knowledge, including over a year at the world famous St. Regis Hotel, Houston. I am now the Sous Chef at Cameron Park Country Club near Sacramento, CA and Chef/owner of Saveur Fraîche, my exclusive private elegant dining service. I have prepared food for the rich and famous and for blue collar people, all with differing backgrounds and levels of influence. Each get the same treatment and attention. My passion is about the food. For I know by focusing on flavor, texture, appearance, and quality, that everyone will enjoy and laud it equally. i despise the current processes that bring foods such as veal, mass market eggs and the like. My goal is to open an high end place that provides fresh local organics and meats that make the smallest environmental impact. Bon Appétit!