My culinary journey began at an early age, as I grew up working on my family’s farm in Maryland cultivating both table vegetables and large crops, as well as tending to some of the animals which we raised, butchered, cured and smoked.
It was not until years later however, that the realization I had found my career and passion. This occurred while attending culinary school in South Carolina and working under Certified Master Chef Detlev Martitsch Kreiner.
After graduating at the top of my class, I moved north to Hamilton Township, New Jersey to work with Chef Eric Martin at Rats Restaurant, followed by training in some of New York City's top kitchens, Picholine, Le Madri and Daniel.
I have since traveled the USA in pursuit of culinary knowledge, with professional stops including New York City, Atlanta, Myrtle Beach, Lake Tahoe, Park City, Palm Springs, San Diego and Mammoth Lakes.