My philosophy on food:

Food is tied to most every special occasion or memory we can recall, food creates memories that double us over in laughter, find us lost in the eyes of love and sooths our pain and dries our tears when we are touched with life’s challenges. Food is not simply sustenance for the mind and body, it is part of our heart and soul, food helps to define who we are culturally and as individuals. God Bless our kitchens, the place where memories are created, hearts are mended and dreams come to life.

I was raised in Dallas, Texas, where I began my culinary career working in private dining clubs and nationally recognized restaurants, such as The Mansion on Turtle Creek, and La Cima Club. In the Midwest, I gained culinary expertise working at dining venues including Des Moines’ Savery Hotel and Glen Oaks Country Club, and most notably for my own restaurant, Danielle.

It’s has always been very important to me to continue my education, I have made a point to look to the Culinary Institute of America in the heart of Napa Valley in California to expand my culinary skills by attending classes there over the last several years.

I also make it a priority to participate in local and national competitions, fundraisers and culinary organizations. I have several first place showings and silver and bronze medals. In the last year I have won the honorable title of being Iowa’s Iron Chef and recently defended the title.

Charity has always been very important to me, in the years I owned my restaurant we raised several thousand dollars for the Prevent Child Abuse of Iowa Organization, in addition I have spent many summers as a guest chef at Paul Newman’s Hole in the Wall Gang Camp for terminally ill children in Ashford CT. The Road Chef concept was born out of my desire to elevate others through my passion for food and the culinary arts.

My current position as Corporate Chef for Martin Bros. Distributing, has given me opportunity to be involved in some amazing projects such as creating large culinary shows featuring noted authors and chefs Charlie Trotter and Rick Tramonto. I have also had the good fortune with Martin Bros. to host several culinary competitions getting the chance to study the talents of chef’s from all over the Midwest.

I with the support and backing of Martin Bros. now make the leap into the next chapter in my life as I reach out to capture a dream. Road Chef was simply a thought in my head, as great minds from Martin Bros and MUDD advertising collaborated with me the dream is now becoming reality. I want to sincerely thank everyone who has been instrumental in getting Road Chef to this point.

I must say in closing there are four things that I have to share that mean more to me than any project, position or competition. Those would happen to me my four beautiful children Danielle my eldest for which my restaurant was named, Alyssa who is far too much like her dad which makes me very nervous, Ryan my little buddy who has a bigger heart and a greater spirit than I could ever hope for and finally Jordanne who still wraps around me like a monkey and falls asleep, she makes my heart smile when she is in my arms. The only thing I love more than being a chef is being a Dad.

This project is dedicated to the memory of my mother Mary Darlene, my best friend.