After graduating from the Western Culinary Institute in Portland Oregon, Lance began his career starting in free standing restaurants and resorts through out Oregon and Seattle for 16 years.

In 1992 Lance began working with the Hyatt Corporation and in 1998 was offered the role of executive chef while working in Seattle, San Francisco and Chicago. He continued working for Hyatt until Marriott recruited him in 2003.

Lance has received several awards such as the culinary excellence award in 2000 and 2001.

Starting with Lincolnshire Marriott Resort as the Executive Sous Chef, Lance was promoted within the first year to Executive Chef of the resort.

As a culinarian Lance has had some of the great's opportunities to be mentored and trained by some outstanding chefs. He had the opportunity of studying the art of sugar with Ewald Notter. As an executive chef his aim was to keep well rounded with knowledge.

From the beginning Lance has always believed in development and learning more and by passing that knowledge on to others is one of the greatest things he believes a chef can do.

With his diverse background along with a great passion for being a chef has created a fulfilling career with in the food industry so far in his short career of 32 years.