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I’m honored to serve as the Food Service Manager at Camp Alta, where every meal is an opportunity to serve others and glorify God. I joined the Camp Alta team in December of 2012, bringing with me years of culinary experience and a heart for ministry.
My journey in the kitchen began at age 16, working a high-paced sauté station in a dinner house in Boothbay Harbor, Maine. From that very first shift, I knew the kitchen was where I belonged. What started as a job quickly became a lifelong passion.
Over the years, I worked in various fine dining establishments and pursued culinary training at Johnson & Wales University in 2007. But in 2008, My wife and I felt a deeper call into ministry. A moment that redefined my purpose as a chef. For me, food became more than a craft; it became a way to care for others and reflect Christ’s love.
When I’m not in the kitchen you’ll likely find me playing camp disk golf, roasting a fresh batch of beans, or spending quality time with my family.
In early 2018, we began roasting coffee when Camp Alta purchased its first coffee roaster. After countless sample roasts and experimenting with beans from all over the world, we decided to offer a custom blend to maintain consistency and quality. The result was our Red Sea Blend, which combines beans from Yemen and Ethiopia. We roast to a medium-dark profile to bring out sweet overtones and rich, chocolatey notes that pair beautifully together.
As the coffee gained popularity, we took the next step and opened a café with a full espresso bar, all with the goal of offering our guests a more enjoyable and welcoming dining experience. Like every meal we serve, every cup of coffee is prepared with care, hospitality, and a heart to reflect God’s love.
