I grew up in La Crosse, Wisconsin. Attended the University of Wisconsin and then joined the Air Force where I was a linguist. After my service, I attended Colorado State University and received a bachelors of science in Fermentation science and technology. I went on to be a brewer and a cheesemaker. After that, I went to the Culinary Institute of America in Napa, California. That is what I was doing before coming here to Mountain Sky. I am looking forward to my first kitchen job post culinary school, to meet new people, and use my passion for fermentation and cookery to make as many people, as possible, happy.