I've had a passion for food since I was 6 years old, standing on the stool making fried rice for my family for dinner. After high school, I served in the U.S. Army as a food service specialist and was rapidly promoted to the responsibility of the mess Sergeant for my company with only a year of duty. In my military service I learned how important food was and the power it had to change a situation. It also gave me the experience of working with different styles and ingredients, and my time stationed in Louisiana had a profound effect on my style both as a chef, and as a photographer.
After the Army I worked in outstanding restaurants like Nickles, C.R. Sparks, and Silos Steakhouse while attending college, and it was during this time that my life as a chef and my part time role as the sports photographer for the university student paper collided, and my love of food photography was born.
Since that time I've shot for numerous restaurants, food clients, and even worked for The Food Network. But always at the core is that same 6 year old boy who still maintains that love and fascination with the power of food.