After attending Johnson & Wales University in Charleston, South Carolina, I began my culinary career at the Four Square Restaurant in Durham, North Carolina.
The next stop on my culinary tour was as a cook at Charlie Trotter's restaurant in Chicago. I then moved south to Florida in 2002 where I worked at the Ritz Carlton Hotel for two years. I then became the Sous Chef at Bistro Bisou in Miami followed by a Sous Chef position at a fine dining restaurant in Miami Beach.
After several years in the restaurant industry, I worked as a private chef and caterer creating a variety of menus that ranged from kosher to vegetarian to diabetic to macrobiotic.
In 2011, I began working in the yachting industry. Since then, I've traveled the world, logged countless sea miles, and gained invaluable experience professionally preparing unforgettable meals.