Tell us about your culinary background and formal training.
I started cooking when I was really young, with my Mom and Grandmas. It really instilled a passion for not only cooking but the dining experience, and entertaining. When I grew up, I chose to follow that passion into a career. My formal training was at the Culinary Institute of America, Greystone, in Napa Valley, where I specialized in Pastry Arts.

Tell us about your work experience, and what attracted you to the University Club.
I first worked for high-end hotels and restaurants as the pastry chef, but eventually followed my passions for the front-of-the-house and fine wine. I worked as the hospitality manager for Melville Winery and fell in love with the wine industry, but also missed the restaurant world - so becoming a sommelier seemed like the right path. I found myself back in the hotel industry, as the restaurant manager and sommelier for a high end resort on the Central Coast, and I enjoyed the work, but missed both Santa Barbara and private club life. When this job presented itself, all the stars were in a line. I love the connection I have with the members in a club, and the huge variety of events and activities keeps me challenged and inspired.

Do you have a "philosophy" regarding the "dining experience"?
Dining should be a total sensory experience. It is about great food, great wine, great conversation; it is much more than just eating. You shouldn't walk out thinking that one particular thing was really good. I am successful if you leave thinking "Wow, that was a wonderful evening".

Service is obviously a key notion for you. Tell us about your style of service for the members.
It is all about attention to detail: balancing the grace, elegance, and precision of a fine-dining restaurant with the comfort and personalized service of being their club. The staff must have a deep knowledge of the menu items and wine list, with on-going training like the world's finest restaurants.

Tell us about the University Club's WINE LIST.
This is a project that is obviously very close to my heart, and I am really excited to see it evolving so well. The focus is on local wines, of course, since we have so many phenomenal local resources for wine. I wanted to keep the list small, but also wanted to have really great choices and surprises throughout. It has to be accessibly priced for members. A Club should be a place they can find the best of the wines they know, but also feel comfortable trying wines they might not know well, but might be interested in. Many of the wines are small production wines I've discovered that you wouldn't find just sitting on the shelf of every grocery store.

Do you have a personal favorite bottle of wine ? Why?
There are so many factors in wine - it depends on the weather, the food, and who I am sharing it with. Most well-made wines have a place among my favorites.

We hear you also love horses. Tell us some more!
Yes!! I have been showing horses since I was 5. They have always been a huge part of my life, and my family. I grew up on a ranch in Santa Barbara County. I still show western performance horses in my spare time. Horses, and animals in general, are really a huge part of my life.