Dials Catering

In the heart of my grandmother's kitchen at the age of 8, I first discovered the joy of cooking and the transformative power of food. Those early experiences sparked a fire within me, igniting a lifelong passion for the culinary arts and setting me on a path of culinary exploration and discovery. Seeking to formalize my skills and deepen my understanding of the culinary world, I pursued training in the US Navy. The structured environment of the Navy taught me invaluable lessons in precision, discipline, and teamwork, shaping not only my cooking techniques but also my approach to creativity and innovation in the kitchen. I immersed myself in the rich traditions and techniques of gourmet cuisine, learning from seasoned professionals and embracing the artistry of food preparation. The experience at Le Cordon Bleu honed my skills, broadened my culinary repertoire, and instilled in me a deep appreciation for the craftsmanship and creativity that define exceptional culinary creations. Today, with over 20 years of experience in the culinary world, I stand as a seasoned culinary professional, blending the foundational lessons from my grandmother's kitchen, the precision of my Navy training, and the refined techniques from Le Cordon Bleu. Each dish I create is a reflection of my culinary journey—a harmonious balance of tradition and innovation, flavor and creativity, designed to delight the senses and leave a lasting impression on every diner who experiences my culinary creations.