Kitchen / A creative foundationOmaha, Nebraska

Two decades at the pass.

From sous chef to executive chef, I learned to build thoughtful experiences with teams working together under the pressure of service.

2006—2026Full P&LMulti-unit ops
The dining room at Anthem in Omaha
Anthem / Executive Chef

The places that shaped my work.

Every kitchen taught me something about the craft: preparation, training, cost control, opening teams, and keeping service moving when the room got busy.

Culinary work from Anthem
AnthemExecutive Chef
Culinary work from Plank Provisions
Plank ProvisionsExecutive Chef
Culinary work from Flagship Commons
Flagship CommonsExecutive Chef
Culinary work from Vincenzo’s Ristorante
Vincenzo’s RistoranteExecutive Chef
Culinary work from Blatt Beer & Table
Blatt Beer & TableExecutive Sous Chef
Culinary work from CLIO
CLIOTraining Team Chef
Culinary work from The Player’s Club
The Player’s ClubExecutive Sous Chef
Culinary work from Wonton Jon’s
Wonton Jon’sSous Chef
Culinary work from Finicky Frank’s
Finicky Frank’sSous Chef
Service log / Omaha kitchens

  1. JAN – JUN 2026

    Anthem

    Executive Chef

    Texasian grub — smoke and spice meets Asian precision. High-volume service, full P&L.

    Visit

  2. AUG 2024 – JAN 2026

    Plank Provisions

    Executive Chef

    Led a high-volume seafood-forward restaurant through its final season.

    Visit

  3. JUN 2023 – AUG 2024

    Flagship Commons

    Executive Chef

    7-concept food hall, 50+ employees across five cuisines.

    Visit

  4. JAN 2022 – JAN 2023

    Vincenzo’s Ristorante

    Executive Chef

    Italian-focused menu, wine pairing dinners, full P&L.

    Visit

  5. MAR 2014 – JAN 2022

    Blatt Beer & Table

    Executive Sous Chef

    Eight years. College World Series seasons. 8–15 line staff.

    Visit

  6. SUMMER 2024

    CLIO

    Training Team Chef

    Spearheaded culinary training for new Mediterranean opening.

    Visit

  7. MAR – JUN 2023

    The Player’s Club

    Executive Sous Chef

    Built culinary team from scratch across three kitchens.

    Visit

  8. JAN 2020 – NOV 2021

    Wonton Jon’s

    Sous Chef

    Adapted food truck operations through COVID-19.

  9. 2011 – 2014

    Finicky Frank’s

    Sous Chef

    Foundation years. Kitchen standards, team training.

The room changed. The discipline came with me.

From service to interface / Archon Hospitality

The pace of service taught me to pay attention to the whole experience: the people, the handoffs, and the details that hold a shift together. I bring that perspective to Archon Hospitality, a web experience built for restaurants and catering teams.

Explore the Hospitality project Explore selected work