I was raised in Madison Heights, VA and graduated from Amherst County High School. There, I was first introduced to Culinary Arts, and after growing a passion for the art, I decided to challenge myself by going to culinary school at JNA Institution of Culinary Arts in Philadelphia, PA. During this venture, I was an intern at The Waterfall, in Claymont, DE and was later hired there as a cook.
Due to a desire to further my education in business, I graduated from the Culinary Institute of America and received a degree in Management at James Madison University. While living and going to school at JMU in Harrisonburg, VA, I worked as a cook for ARAMARK, a Fortune 500 company. I gained great experience from this company and earned a position as Sous Chef at EARLY KATERING LLC. Through this experience I had the pleasure to cook for the Admiral of the Navy Seals, Luke Bryan, Old Crow and many other notable clients. As my talent and passion grew even stronger for cooking I was hired as a private chef for a family of 5. After graduating from JMU, I worked as a Lead Chef for the campus of Virginia Mennonite Retirement Community and a Chef at CrossKeys Vineyards.
Currently, I am a chef at the Capital One headquarters in McLean, VA, as well as a diplomatic private chef in Washington, D.C. In addition, I am also a chef for World Central Kitchen, alongside legendary star chef, Jose Andres. The program’s objectives include traveling around the world to help end hunger and poverty.
Throughout the years I have started a self-proclaimed movement: “Passion over Profit”. This aims at challenging people to do what they love, follow their dreams, and love with they do regardless of the money involved. This site is for me to share my love of food with others and to encourage you all to strive to be the best at whatever your passion may be.