Food & Beverage Director
I started working in the restaurant industry at age thirteen, and worked my way from dishwasher, bus-boy to waiter. Many people still remember Koi Garden in my hometown of Branson. We occasionally do cashew chicken Wednesdays at Fire & Ice, and I still draw on what I learned at this first restaurant job. Upon high school graduation, I was offered a college art scholarship, but chose not to pursue it, instead attending Texas A&M for Engineering. During college, I worked at a restaurant under a chef who encouraged me to pursue culinary instead. I took his advice, and became a Certified Chef de Cuisine at age 27 and onto a Certified Executive Chef at age 29.
I spent ten years with John Q Hammons Hotels, working in Missouri, Kansas, Florida, Texas, and Montana, and serving on a taskforce for opening new properties. I have been in my current role as Corporate Food & Beverage Director for 6 years, and I oversee operations for Fire & Ice, the Oasis Hotel & Convention Center, and Prime Northstar Grille in two locations- Springfield and Pittston, PA.
I find myself drawn toward the classic French style of cuisine, with its rich sauces and heavy handed butter and cream usage. I think it’s fun to infuse with other types of cuisine. One thing I really enjoy about cooking is the instant gratification of taking raw ingredients and making something people enjoy, and knowing immediately that you’ve made them happy.
Though I didn’t pursue that art scholarship, the culinary field gives me an outlet for my artistic side. In addition to creating new dishes, I also enjoy making ice carvings. I even get to throw in the engineering background, using chainsaws, chisels, and grinders to create a unique sculpture from the ice block. Ice carving is really quite simple- the finished carving is already in the ice, you just have to remove the part that doesn’t belong!
When I’m not at Fire & Ice, I enjoy being a hobby beekeeper. I also enjoy beer and wine making, and love spending time at my family’s distillery, Copper Run. My wife has a local dance studio so we find ourselves traveling often. I enjoy trying many different restaurants while we travel, and when I eat something that I like, I have a knack for recreating it back at home.
One thing I think about often, is the blessing that is said over a meal. You often hear, “Bless this food, and bless the hands that prepared it.” I think of the way I have been blessed throughout my career and this connection with those that prayed for me, and it’s one that I am extremely grateful for.
I have been in the Hospitality industry for 30 years. I graduated from Humber College in Toronto, Canada with a culinary arts degree. I then served my apprenticeship at two country clubs in the Toronto area, and passed my culinary certifications in Ontario. I have held the position of head chef at Toronto Sailing and Canoe Club, and Springfield favorites Gallery Bistro, Nonna’s South, and the Vespa Kitchen. My first Executive Chef position was at Gallery Bistro when I was 27 years old, and I ran that project for 15 years.
I have worked as a chef in Canada, Australia, Japan, and America. I love that food is a connecting point for friends, family, and sometimes even strangers. I have seen it in every culture I have encountered- food brings people together. I love many types of food however I tend to gravitate towards Asian cuisines. My father’s family is Hong Kong British and I grew up in Thailand, so it’s not surprising!
My favorite thing about working at Fire & Ice is the energy of working a busy line when everything is going smoothly- it’s very gratifying. One of my memorable career experiences is that I didn’t know Bob Barker was a vegetarian until I had the opportunity to cook for him in my restaurant. When I’m not working, I love taking road trips and exploring new and interesting restaurants.
I have been with Fire & Ice since 2011. My Bachelor’s degree is in Technical Theatre, but I have been cooking since I could walk. I grew up on a farm in the country, so gardening and cooking all of our meals was a way of life that I learned from my Grandma and Mom. It’s just something that sticks with you. I made the decision I wanted a career in this field, and went back to school and graduated in 2012 from the Culinary Arts program at Ozarks Technical College.
In a way, my theatre background can still be used, because working in an open kitchen IS kind of a show. Of course the Wok station is a show in itself, with the fire soaring, but we are the biggest open kitchen in Springfield… all of the chefs are in view of the entire restaurant. You’re on a stage and you have to be on your game, on point. I love the open kitchen because it gives an instant gratification for me to look out and see guests enjoying the food I prepared.
I love southwest flavors and oriental flavors, but my favorite thing to cook has to be comfort foods, because of the feeling it gives you. The comfort food aspect of something like a pot roast or braised short ribs can take you right back to Grandma’s house. I like to infuse that feeling into my cooking.
I am the daytime Sous Chef at Fire & Ice, but at the Oasis/ Fire & Ice, we are all one culinary family and I help in any kitchen that needs it- breakfast, convention, or Fire & Ice. That’s one of the things I love about working here, we have a broad range of culinary talent and knowledge between the two kitchens and can tap into that whenever we need to. The staff is my family, and I spend just as much (or more) time with them than I do my own family. They are my brothers and sisters, and we know each other’s ins and outs, and how to motivate each other.
When I am not at Fire & Ice, you can usually find me watching baseball. I have my grandfather to thank for making me a Cardinals fan when I was two years old! I still enjoy gardening, and have been an active member of the American Culinary Federation since 2012. I enjoy judging Missouri Pro Start competitions with the ACF because it gives me a chance to meet people from all across the world. At the end of the day, the global culinary community is a lot smaller than you think. It’s a very tight knit community and one I’m proud to be a part of.
I have been with Fire & Ice since 2014. I graduated from Johnson County Community College in 2011 with an associate’s degree, and earned my Certified Sous Chef certification with the American Culinary Federation upon graduation and completion of my apprenticeship.
I think what interests me most about food is that it’s such a diverse thing. It’s such a significant thing; not only that we need it to survive, but that it also means so much to so many cultures. It can bring people of diverse backgrounds together to enjoy themselves. I’m a self-proclaimed food nerd. I love the anthropological aspect of food, because everything has a history. I also love the scientific aspect and seeing how foods react with one another, even slightly altering the flavors of others.
I would have to say my favorite food is home cooking or southwest/Mexican. All food has a story & home cooking usually invokes the thoughts and feelings of your Grandma’s cooking. Southwest/Mexican on the other hand has a multitude of flavors with a rich history & a blend of so many cultures from all over the world.
At Fire & Ice, I enjoy the freedom I get to be creative with food & getting to hear the feedback from the guests. I love teaching others while learning from the ones who are more experienced than myself. One of the things I’ve enjoyed learning more about is creating ice sculptures for our multitude of events.
When I’m not at work I like to spend my free time with my wife and little boy. I also do a lot of work with American Culinary Federation, which I have been a member of since 2008. This year I am serving as Secretary. If I’m not cooking I also enjoy gardening, woodworking, working on my motorcycle, or most anything I can work on with my hands.
I have been in the restaurant industry my whole life. My mother was a restaurant manager. So was her father before her. I hail from a long line of hungry, happy people. I’m always on the hunt for a new favorite food. I love trying new things and I love the endorphin rush from spicy foods so basically any Asian or Latin cuisine. The thing that interests me the most about food is that it brings people together and makes them happy.
My favorite thing about working at Fire & Ice is the people. I get to work with an amazing team of people in crafting a memorable and special experience for everyone that comes through the door. Whether it’s an anniversary or just a relaxing dinner, I get to celebrate every day. Outside of work, I love animals, classic cars, long walks on the beach, reading a good book in an overstuffed chair next to a crackling fire, etc. My wife and I just celebrated our 2nd wedding anniversary January 3rd, she is the best part of my life!
I have always loved the restaurant industry. I started working in restaurants at the age of 16 as a hostess, and have done every job imaginable in the restaurant- I can even cut meat! I run the front of the house at Fire & Ice as our Service Lead. My favorite thing about working here has to be my work family. Some are employees here, and others are regulars who I’ve gotten to know through the years. I love meeting new and interesting people each day, and the restaurant being inside a hotel lends to many opportunities for that!
Outside of work, I love playing in the dirt… aka gardening! I grow veggies and flowers, and love the country life! I also enjoy cooking in general. At home I mainly cook family recipes, but I’m also open to trying new things too! I am a sports Mom and have two kids who keep me hopping with their schedules. I also love animals, and in my spare time I am a hobby beekeeper.
Address: 2546 North Glenstone
Springfield, Missouri 65803
Located inside the Oasis Hotel
Phone: (417) 522-7711
Monday 11AM-9:30PM (kitchen) 11PM (bar)
Tuesday 11AM-9:30PM (kitchen) 11PM (bar)
Wednesday 11AM-9:30 PM (kitchen) 11PM (bar)
Thursday 11AM-9:30PM (kitchen) 11PM (bar)
Friday 11AM-10PM (kitchen) 12AM (bar)
Saturday 11AM-10PM (kitchen) 12AM (bar)
Sunday 11AM-8PM (kitchen) 9PM (bar)