I grew up on a farm in Northern Virginia, and I started helping my grandmother and mother in the kitchen when I was young. Later, I started to play with the recipes they had to try and make them better. It wasn't until high school that I realized I was pretty good at it. So the next step was to attend culinary school.
I ventured out to Maryland to attend a nine month technical school where I graduated 3rd in my class. Part of the graduation requirement was a three month internship. I took the opportunity to come back to Virginia and work in the kitchen at Airlie Conference Center.
This was the start to my successful journey as a professional chef. To name a few places I have worked: Salamander Spa & Resort, Hyatt Regency Tysons & Reston. I have worked under some great chefs and have molded me into who I am today.
"You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients."