Originally from Washington State, our chef brings a diverse background in cooking across some of the most distinctive destinations in the country. His experience includes working at a remote fishing lodge in Alaska, hunting lodges on Grizzly Island and in South Dakota, and ranches in Arizona and Montana.
Now in West Texas, he brings that experience to Magnum Guide Service, preparing hearty breakfasts, country suppers, and scratch-made meals designed to fuel a full day in the field.