Born and raised in Vancouver, Buddy began cooking at a young age. After completing high school on Vancouver Island, Buddy sought to further his culinary knowledge south of the border. At a variety of west coast eateries, he cooked his way through a Bachelor’s Degree in English Literature at the University of Oregon, in Eugene.
 Seeking more of a challenge, Buddy opted to follow his family roots back to the beautiful islands of Hawaii. Studying at Kapio’lani College in the Pacific Islands, he embraced his heritage by cooking with all of the fresh and wonderful ingredients that Hawaii has to offer. Working alongside chefs such as Frank Leake, Hiroshi Fukui, and Roy Yamaguchi, Buddy honed his skills and knowledge of Asian cuisines from around the Pacific Rim.
Moving on to New York City, he took a Sous Chef position at Le Pere Pinard, a French bistro in the Lower East Side of Manhattan, then became Head Chef at Yamato, a Japanese restaurant in the ritzy Park Slope neighborhood of Brooklyn, operated by the same people behind Robert DeNiro and Nobu Matsuhisa’s “Nobu” in Manhattan.
Yearning for home, Buddy returned to Canada where he worked at Painter’s Lodge in Campbell River, and then as Sous Chef at Coco Pazzo in Kerrisdale.
Buddy was introduced to the Sequoia Company of Restaurants and began working at the Cardero’s Restaurant in Coal Harbour, and soon became Sous Chef under Jason Kleinfeld at the Sandbar where he worked for over two years.
In May of 2007 Buddy accepted the offer to become the Executive Chef at Season’s in the Park Restaurant, overlooking the vast expanse of Vancouver from atop Queen Elizabeth Park. Here he resides as the newest and youngest of the Sequoia Company of Restaurants’ Chefs, bringing with him all of the knowledge and culinary skills that he has amassed along the way.
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