I started in the restaurant industry as a dishwasher when I was 17. After a few years cooking in restaurants I went to Florida Culinary Institute in West Palm Beach, FL where I earned dual degrees in Culinary Arts and Food and Beverage Management.
I have spent roughly 28 years in the industry progressing and adding to my skillset. I have 10 years experience as an executive chef, and the highest position I held was as the Director of Culinary Operations for a successful Jacksonville restaurant group that has 7 locations.
My cuisine experience ranges from casual seafood, fast casual, sports bar, upscale steak house, private resort, catering, Italian, tapas, Asian fusion and sushi to white table cloth fine dining. I have done restaurant openings, menu developments, cost control and nearly every aspect of BOH operations.