A native of Idaho, and self taught chef for 11 years before enrolling into culinary school in
2011 at the Le Cordon Bleu Culinary Arts Institute in Seattle. Upon graduation he worked in
Seattle restaurants like “Tilth” and “The Golden Beetle” under Maria Hines wing. It was with
these experiences and the siren song of his inland-northwest home, prompted a move that
sent him back to the Spokane area ready to soar in the industry.
He secured a positions as sous chef of The Wandering Table in Spokane Washington.
Pushing the envelope with his unique tasting menu experiences is something Chef Freak
likes to do when it pertains to food. So, when Washington State legalized marijuana, Chef
Freak saw an opportunity to do something new and saw change coming in the foodie
Taking on a new concept with no reservation he ran with it. He never thought that making
small candies at home would bring him to the day where he got to pump out high end,
coursed culinary dinners loaded with cannabis! His former catering project “Two Ginger
Chefs” was a great trial and error for what he has going on now. Self educating with THC
and CBD Chef Freak has high hopes for cannabis cuisine in the future and to further
educate the public on the wellness benefits of “cooking with cannabis”, through his new
launch of High Minded Events.