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Jimmy became is a graduate of the Culinary Institute of America in Hyde Park and spent over 20 years at a major Las Vegas Hotel & Casino, starting as a chef, then the Executive Vice President of Food and Beverage.  Jimmy managed over 2500 employees, designing and working in the restaurants, catering and convention services. He is now the owner of Baja California Restaurant & Cantina in Las Vegas. His restaurant features fresh and unique flavors of Baja California cuisine in a beach-like resort atmosphere.

As co-founder (along with his wife, Candace Maddin) of the non-profit Create A Change Now, he has a dedication to giving back to the community by helping educate children on where their food comes from getting them hands on in the kitchen. His children’s menu has a special emphasis on healthier options for kids. Jimmy is passionate about fighting the alarming rates of childhood obesity and enjoys getting in the classroom talking to children about healthy eating.

Born in Mississippi and growing up in Baton Rouge, Louisiana, I moved to California after my high school graduation. There I pursued a career in the medical field and practiced as a Sonographer and Cardiovascular Technologist for more than 20 years. In my medical career, I saw so many patients suffer with diabetes, cardiopulmonary diseases and other conditions. I was convinced that most of these patients can lead healthier lives with good nutrition and healthier eating habits. My passion for good food and cooking combined with my desire to help people eat healthy inspired me to change careers and become a professional chef.

My training and experience in Culinary Arts includes completing the UNLV Professional Chef Certification Program in Culinary Arts in Las Vegas, Nevada. I also completed the ServSafe training and certification program, the most recognized food safety certification in the U.S. today. I have received hands-on training with highly acclaimed restaurants and chefs in the Las Vegas area.

I am a member of the United States Personal Chef Association (USPCA) and adhere to its Code of Ethics in servicing my clients. In addition to providing personal chef and catering services to my own clients, I have taught cooking classes at one of the Las Vegas Private Cooking Schools. Until June 2011, I was the Culinary Director at the Bloomingdales Home Store located at the Las Vegas Fashion Mall for the last two years. My expertise includes vegetarian, vegan, gluten-free and dairy-free cooking. I love doing in-home cooking classes for small groups and conducting kids cooking camps; it’s very rewarding for me to see my clients develop a passion for cooking.

What’s my cooking style? I love to take classic recipes and give them a new twist. I’m a spice nut! I use spices from all over the world. I’m also passionate about cooking international cuisine; dishes that evoke the culture of various countries. To me, great food has no boundaries. As a personal chef, I would like to impact people’s lives not only by helping them eat healthy, nutritious and tasty meals but also elevating their culinary experience. It gives me great personal satisfaction to bring the joy of good food to families, just like what my mom and my grandma did. To me, this is what life is all about.