John wayne formica

As a 4th generation chef, my love for cooking grew from family recipes filling my Chicago childhood. After the 82nd Airborne and a medical discharge, the kitchen became my purpose, blending grit with global flavors I’ve chased worldwide. Chef Rodelio Aglibot, 'The Food Buddha,' and my travels inspire me to fuse South East Asian heat with Mediterranean heart. I cook to connect—sharing culture and life through every dish drives me.

My all-time favorite dish to make is pasta—handcrafted with love. My braised beet pasta brings earthy vibrance, while my 3-hour braised short rib pasta, a signature I’m known for, melts with rich, slow-cooked depth. It’s the process—kneading dough, coaxing flavors, and sharing comfort—that hooks me every time. As the Traveling Cowboy Chef, I live for that moment when a bite tells a story of patience and bold taste.

With the $25,000, I’d chase my dream of opening a small spot—a retail wine shop with small plates inspired by my global travels. Think bold flavors from South East Asia, Mediterranean vibes, and Latin twists, paired with killer wines. As the Traveling Cowboy Chef, I’d create a cozy space where every bite and sip tells a story of culture and adventure, bringing my 4th-generation chef passion to life for locals and wanderers alike.