What is your role at Bread & Butter Concepts?
Sous chef at República, Director of traffic, peace maker, fist bumper, back patter.
How long have you been with Bread & Butter Concepts?
Off and on for 4 1/2 years. More on than off. Started at Urban Table, then Gram & Dun, now República.
Where are you from originally?
Born in Hutchinson, Kansas, spent most of my life in Kansas City and the surrounding area.
Favorite Kansas City activity?
My favorite thing to do in Kansas City is probably to get lost in the Nelson Atkins or grilling with my friends in the summer. In the winter, I do the bulk of my studies on couch sitting, movie watching, cat petting, and window watching.
Favorite place to eat in KC?
That’s a difficult question, dictated by mood. Overall, Reiger or Novel. If I want tacos, El Camino Real or San Antonio. If I want to get into some Asian food, ABC Cafe or Vietnam Cafe.
Do you have any mentors or influential chefs you’ve looked up to in your career?
I have learned a great deal from every person I’ve worked under; what to do and what not to do. Sometimes it is equally important to learn what not to do!
Where do you find your inspiration in the kitchen?
I find inspiration at every turn in the kitchen with each ingredient and technique. There are countless approaches to everyday ingredients and I try to be inspired by everything. Whether I’m walking to work and see something that inspires me or if I accidentally stumble on a unique flavor profile by mistake.
What has been your favorite memory at Bread & Butter Concepts thus far?
I don’t think I can pinpoint any one great memory. My favorite thing about this company is the rad people working for it. I have met some amazing people throughout the years.