With over 25 years of culinary experience spanning multiple continents and industries, I've built a career defined by adaptability, excellence, and a deep passion for global cuisine. My journey has taken me from traditional kitchens to some of the most unique culinary environments imaginable—spending 17 years in the music industry, from a traveling tour chef to head chef of artist catering for the nation's largest concert promoter, catering to the needs of today’s top artists.. I've also worked as a yacht chef in the Caribbean, mastering the art of creating exceptional dining experiences in intimate, high-pressure settings while navigating the challenges of provisioning and cooking at sea.

My culinary education extends far beyond formal training. Traveling a dozen countries, immersing myself in local food cultures, studying regional techniques, and cooking alongside local chefs to understand the heart of authentic cuisine. This hands-on approach to learning has shaped my cooking philosophy and expanded my repertoire in ways that no single kitchen ever could. Whether working in established restaurants or snacking at street food stalls abroad, I've always sought to understand the "why" behind each dish and technique.

Since 2001, I've applied this diverse expertise to event catering, bringing creativity, precision, and reliability to everything from intimate gatherings to large-scale productions. My work has been recognized on a national level, including multiple appearances competing on Food Network shows. Now, I'm channeling decades of experience into Cruz Experience, a Hospitality & Culinary Consulting Business where I help clients elevate their culinary operations, develop innovative menus, and create unforgettable dining experiences.