Washington State Chef's

Member Spotlight

Member Spotlight - December 2011


Favorite Quote

"Reach for the stars. They're closer than you think.”


My cooking career started in my senior year of high school. I had just finished 2 years of the National Restaurant Association program called prostart and began working in a locally owned restaurant for the summer. I then began attending West Sound Technical Skills Center during which I moved to working at quest field for a season. My second year of WST I competed in SkillsUSA and went to nationals. I also received such honors as student of the month, second year student of the year, and top sous chef.

When I was finished with high school I began working at Silverdale Beach Hotel until I moved to Renton to attend Renton Technical College. While attending RTC, I have received various certifications through the NRA management, I also competed in ACF events including junior chef of the year, 2011 salon style competition receiving a silver medal, the apprentice appetizer fund raiser taking the first place team Hot Appetizer award, and most recently 1st place in the 2011 Best of Northwest Chowder cook off.

Recently I have finished my internship at the Rainier club in Seattle and currently work at Snoqualmie Casino. I am currently training with the 2011 RTC Culinary Competition Team and am a 4 year member of the ACF, volunteering and attending meetings regularly.

Various highlights of my career include but are not limited to:

Work experience:  Doing an internship at the Rainier club

Competition:  Receiving the silver medal for category K salon

Volunteer: Attending the 2009 Governors Inaugural Ball

ACF: Receiving the ACF Presidents medallion from the National President TY 2010

View his favorite recipe below…


Favorite Recipe


Servings 4


  • Game hen  (fabricated into frenched breasts and frenched hind quarters) 1 each
  • Tomatillos 3 each
  • Pumpkinseeds, shelled 2 T
  • Yellow onion, chopped 2Tb
  • Cilantro, chopped 1 T
  • Parsley, chopped 1 T
  • Epezote, chopped 1T
  • Chicken stock. 1.5 cups
  • Serrano pepper (optional) ½ tsp
  • Kosher salt TT
  • Fresh cracked pepper TT


  1. Half, season and oil tomatilos roast in the oven @ 350° F until  soft.
  2. Toast pumpkin seeds on low heat till aromatic.
  3. Place ½ stock and all ingredients except chicken in blender till smooth.
  4. Return to heat and let simmer for 5-10 minutes on low heat.
  5. During this time season and sear game hen skin side down till nice coloring.
  6. Turn over and place pan in oven at 350* F till internally 165*Fv , 15-20 minutes.
  7. Return sauce to blender and add remainder of stock and then blend till smooth.
  8. Return to pan and bring to temperature.
  9. Remove chicken deglaze pan with stock reduce.
  10. Pour over game hen and garnish with pumpkin seeds crushed.
  11. Serve with wild rice pilaf, roasted chayote squash, carrot and corn medley, and garnish with fried plantain chips.
  12. Notes: When using chayote squash remember to peel tough outer layer, roast tomatoes and pumpkin seeds on slow even heat as not to burn.
  13. (Inspired by Rick Bayless)