From dishwasher to Chief Culinary Officer — it wasn’t luck, it was a choice I woke up and made every single day.

Last week i celebrated my birthday. I was reflecting on all the things I have to be grateful for. One of them was my career so far. I started on the dish line many years ago, scrubbing pans, stacking plates, and watching cooks move with a rhythm I wanted to learn. I didn’t know it then, but those nights—wet floors, steam, and the hum of a kitchen—built the foundation I still stand on today.

I said yes to every opportunity.

I asked questions.

I stayed late.

I learned the classics.

I learned the business.

I learned people.

There were setbacks, mistakes, and moments where the dream felt too big. But the kitchen teaches you something powerful: progress is built one shift, one rep, one plate at a time.

And then one day you look up and realize you’re not just cooking anymore—you’re leading, building teams, shaping culture, and helping others find their path just like you found yours.

To anyone grinding in the early chapters:

Stay hungry.

Stay humble.

Stay curious.

I’m NOT talking about hustle culture, or balance. Both of them are B.S. I’m talking about choosing a direction and vision and steering your life that direction. 

Your starting point doesn’t define you, your choices and work ethic does.