I started working in restaurants at the age of 16 as a way to make extra money. Unlike many, I never attended culinary school but instead used restaurants as my classroom working my way through all the stations in the back of the house. I've worked at notable restaurants in California such as Campanile in Los Angeles and Hawthorne Lane, Boulevard, and Spruce in San Francisco.  

In recent years, I've worked as a private chef in Silicon Valley, where I can cook amazing food without the burden of tight budgets and grueling hours. Most importantly, working as a private chef has allowed me more time to turn my hobby of knife making into an obsession.

I love making any style of knife but my favorite knives are the ones that I work with the chef to create. When I'm not cooking or banging on metal in my shop, you can find me freediving off the Sonoma Coast or spending time with my family. 



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