It was around 18 I found myself starting in the service industry, by 20 I was working in hospitality, humbly bussing tables and washing dishes; real grunt work. 

The progression of moving up through the ranks to becoming a bar-back, a server, then a bartender, gave me multifaceted assets, that I feel a quintessential good bartender needs. Simultaneously I was falling in love with this line of work. By the time I was 24 I feel into the craft cocktail scene of the industry, and it opened my eyes, wider than i could've possible imagined.

By the time I reached Seattle I was being exposed to a whole new experience as to what this industry has to offer.  What was just a means to make a living, quickly became career opportunity.  Potential simply attainable by simply applying proper discipline. I took my passion for learning as much as I can, keeping an open mind, to aspire towards a career in this beautiful industry of hospitality.

Participating in cocktail competitions, networking with other members within the industry, also wanting more than just a paycheck, give me the tools to bring my assets to the other side of the bar, and into the public.