My career first started to take shape after developing an interest in weight training my senior year in high school. With no intention of sitting behind a desk for my work, I decided to become a certified fitness trainer not long after graduating. As an active child and young man, I had a great appreciation for physical fitness and more so after becoming certified and working in the industry. While training, I started to focus more attention on my food choices and nutrition which naturally lead me to cooking.

This new found interest progressed and developed into my attendance at Le Cordon Bleu College of Culinary Arts. After several years in the industry, it became clear to me that the work/life balance of the restaurant and hospitality industry was not going to be a healthy career path for me. I decided that taking a break from cooking and that getting back into the fitness industry would be a positive change, so thats what I did.

It was at this point that I recognized the importance and value between food and fitness and the concept of Whole Body Management was born. Over the course of my career, I have continued to develop my nutritional cooking and fitness conditioning methods through years of hands on experience and continued education.