1 What unique perspective or expertise do you bring to the table?
Asked and Answered
In addition to my operational expertise, creativity and problem solving I have a first hand understanding of the heartbeat of the industry.
2 How do you stay informed about industry trends, and how would you apply that insight here?
Through direct industry immersion, professional networking and continuous learning.
3 What’ s one challenge in the industry you’ re eager to help tackle?
One challenge I’ m especially motivated to work on is strengthening Alaska’ s hospitality workforce. As a chef, I see firsthand how difficult it can be to recruit, train, and retain skilled kitchen and service staff. The industry depends on people who are committed, well‐trained, and supported, but the pipeline isn’ t keeping up with the demand.
4 If you could describe your leadership style in three words, what would they be? If your team were to describe you in one sentence, what would you hope it would be?
Patient, Supportive, Consistent. They’ d say I’ m consistent and fair, invested in their growth, and always able to bring a little fun into even the busiest days.
5 What’ s a surprising skill or hobby you have outside of work?
I love fishing, but mostly for the peace and quiet, not the catch.
6 If you could have dinner with any historical or contemporary figure, who would it be?
I’ d choose Sun Tzu— his insight into strategy, discipline, and calm decision‐making still feels relevant today, and I’ d love to learn how he approached leadership under pressure.
7 What’ s your go-to comfort food after a long day?
After a long day, I make comfort food out of whatever’ s on hand the kitchen.
8 If you could instantly become world‐class at one completely useless skill, what would it be?
Opening a 5‐gallon pickle bucket with zero struggle.