I started my culinary career when I was 10 with the worlds most obnoxious wok of fried rice. Absolutely inedible from the entire bottle of sauce sauce i used, but the thrill of cooking stayed with me from that moment. Coming from a military family, I enlisted in the U.S. Army straight out of high school and served as a food service specialist, where I learned the foundation of culinary arts that stays with me to this day. After being honorably discharged I went on to work in numerous iconic restaurants throughout New Hampshire. A photographer from birth, my grandfather, “Doc Roy” taught me everything I know about photography, but it wasn’t until the HD DSLR age took off that I really was able to dive head long back into photography.