After growing up in San Antonio and graduating from the University of Texas with a philosophy degree, he moved to Seattle to attend culinary school. During that time and after graduation, he worked at many of the city's best restaurants before moving to Walla Walla, WA to open a catering company and manage a wine bar to serve the town's 130+ wineries. After 7 years in Washington, he returned to Au
stin in 2006 and worked as executive chef and GM before starting his own private chef & restaurant consulting company. It was during this time that he spent an afternoon working with an up and coming craft barbecue trailer that his idea for Carne 250 was born! Don't spend hours waiting in line at a barbecue restaurant; bring the restaurant to the customer! The birth of his daughter and wife's job transfer resulted in a move to Roswell, GA in 2015. Upon arrival, Carne 250 came to life. Drawing upon the Mexican influence of his time in San Antonio, the central Texas barbecue cuisine, and his background in french technique based fine dining, he created a menu that stays true to south and central Texas: Tex-Mex Barbecue.
