Title: Executive Chef
Hometown: Dubuque, IA
How long have you been with Hotel Julien Dubuque? Three years this Fall
What path brought you to Hotel Julien Dubuque? I began my journey in the culinary arts as a busboy in a restaurant. Eventually I would make my way into the kitchen and worked my way up to management. I felt if I wanted to grow in this industry, I would need to attend culinary school. So in 2005, I enrolled in Le Cordon Blue Culinary School in Minneapolis. While there, I began working at Bearpath Country Club in the Twin Cities. I moved back to the Tri-States to open Potosi Brewing Co. Restaurant and managed the Holiday Gardens Event Center in Potosi, WI. From there, I left to open Woodfire Grille where I stayed until three years ago this fall, when I joined Hotel Julien Dubuque as Executive Chef.
What are you most passionate about professionally? My passion derives from customer reactions when you take fresh local ingredients and turn them into flavorful works of art that exceed guest expectations.
What are you passionate about personally? What is your favorite way to spend a free weekend? I was blessed with two beautiful daughters, so when I’m not working, I’m spending time with them. My secondary hobbies include bow hunting any and everything!
What are some of your favorite things to do in the Dubuque area? Spending time outdoors, whether it is hunting for sheds, morels or just in nature.
What do you love most about Hotel Julien Dubuque? I love the balance between historic charm and modern refinement.
What is your personal motto? It’s better to be a lion for a day, than a sheep for all your life.
Describe your typical work day: It really varies day-to-day and based on business. I could be doing breakfast service one day and dinner service the next. No day is truly the same.
Please share a go-to fun-fact about yourself. I’m red/green color blind.
Is there anything else that you’d like to share? Stop in and try out our NEW Dinner menu at Caroline’s Restaurant!