I became interested in working with food as a youngster watching my grandmother, Bubba in the kitchen. Our family and friends loved being in the kitchen with her and enjoying her food and conversation.

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​My love for her and food inspired me to pursue the culinary world professionally. My Bubba was used to hearing the word WHY when we were talking food, thus she guided me to The Culinary Institute of America in Hyde Park New York which gave me more in-depth answers.​

 

Since graduating my culinary path has taken me through several styles of cuisines from fine dining, French, to American and Italian cuisines. At present as a private Chef I’m passionate about being as sustainable as possible using only local ingredients including fresh vegetables from my garden.

 

I am currently an instructor at Le Cordon Bleu College of Culinary Arts. This work has given me an appreciation of education, seeing student’s thrive is a tremendous reward.I look forward to future opportunities and the next steps on my path.

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