made my way to Houston to help open up Ruggles Green/ Grill concepts. Helped develop menu, recipes, green restaurant certifications and developed a relationship with local farmers. Rekindled inspiration for seasonal/ local produce from my past training in Spain at AbaC, I began to embrace the amazing vegetable access. Several years later an opportunity came up to be part owner/ chef of a new concept that I would develop, Roots Bistro/Juice. The veggie centric concept was open for a year and then ended the partnership and moved on I moved on to be the executive chef at La Colombe D’or.  At the same time I am also developing a series of pop ups under the name Dig and Serve. A concept developed by a friend Brandon Gregoire and I. We have been growing our own veggies and are able to harvest enough to do small dinners where most of the vegetables were grown by us.