CHIEF WHY OFFICER

My family has been in the restaurant industry for over 120 years. I am the fifth consecutive generation of chef/restaurateur. We opened our first place, called La Fond House, in Little Falls, Minnesota, in 1900. I am one of the lucky few working in a restaurant early in their life, that was never asked, “when are you getting a real job?”. I have always felt empowered by that level of belief and support in becoming a chef. Even with all this lineage and legacy within my family history, I still did not grow up thinking I would be a chef. Movie director, musician, pro skateboarder or Superhero were more on my radar.

It was not until I graduated high school in Southern California and went to Ames, Iowa to work a summer job for my uncle Rick at his restaurant, Wallaby’s Bar & Grill as a dishwasher. Just a seventeen year-old punk in the dish pit and less than a month in, I was hooked! The fast-paced lifestyle, work hard, play hard and the comradery (albeit dysfunctional and ultimately toxic) it was the band of counter-culture rebels I had been longing for.

I’ve run the gamut of dishwasher, line-cook, bartender, Sous, Exec Chef, General Manager, Owner, Consultant, Fermented Foods production biz, Speaker, all in the pursuit of valuing and focusing on Why and Who before what and how for the Hospitality Industry. Today, my brand Best Served is delivering upon this vision as a strategy and consulting firm, as well as our Best Served Podcast, in which we speak to industry leaders about the people who have impacted their lives and careers. I am here to be of service, to hustle and communicate for our humans in hospitality. That’s why I do what I do, that’s who truly matters!