I am an award-winning Chef who originally hails from the District. I served 13 years of military service in the Army. During that time I traveled the globe and gained an appreciation for food like no other. That passion led me to obtaining a bachelors in Culinary Arts from Johnson and Wales University.
I have been a personal chef to the highest military leadership and a state governor, sous chef, and an executive chef, I have held the chef title in Iceland, Italy, Denmark, and through out the US. But while traveling I felt there was more I could do with food that just feed people. I want to make a difference in this world. That drive led me to getting a masters degree in Sustainable Food Systems. With the knowledge I have gained from that program I hope to improve the food system through food service.
In addition to being an active member in kitchens, I have written for publications like Edible about the southern Maryland’s agriculture emerging scene after years of tobacco production. My passion for food in deeply embedded with local farmers, ranchers, and fisherman.