In May of 1990 I honeymooned in Paris, France with my wife Kristen and it was there in that City of Lights that I felt the desire to become a chef. Upon returning to the states, reluctantly I might add, I enrolled in and completed culinary school and a apprenticeship program through the American Culinary Federation.

After graduating with honors and being offered various chef jobs I worked in some high caliber kitchens honing my skills over the next ten years. Along the way I developed a passion for creating specialty foods.

After much thought, a little luck and the support of Kris I founded Way North Foods in 2006. Soon I was baking my first signature product,  handcrafted artisanal biscotti, day and night in a rented church kitchen. By the summer of 2007 word got out that this was not just ordinary biscotti, oh no it is much more...so so much more... it was extraordinary! Way North Foods moved into a new production facility in the winter of 2007 to keep up with demand and have some room to grow my product line of handcrafted specialty foods.

Way North Foods is now housed in a large production kitchen in the south side of Traverse City and now has other artisan food companies sharing space to make their own gourmet products.

I live in Traverse City, Michigan with my family who are all self proclaimed “Product testers”. I am is also a partner with Chef Harlan "Pete" Peterson in "Fun Fine Dining" as well as holding the position of Executive Chef at Chateau Chantal Winery on Old Mission Peninsula.