I was born and raised in a remote area of the Colorado mountains in the USA. From an early age I began working in restaurants finding the path intriguing and something I always fell back on no matter what else I had tried, this was somewhere I always found peace. In 2009 I had the opportunity to work as a private chef in Panama where I subsequently met my Swedish wife and followed her back to Malmo. From there ive worked in fine dining restaurants both nordic and modernist. The more time I spent in the kitchen the more I wanted to know the why and how in the workings of food. Upon moving to Oslo in 2017 this led me to work more closely within the testing and fermentation aspects of the restaurants I worked in, subsequently leading to taking over more advanced fermentation programs while always focusing on using the byproducts of the restaurant I was in. After a short meeting with Mikael in 2020 we founded b.culture where I head up the fermentation and production.