After graduating from Keiser University with a degree in culinary arts, I worked as an executive sous chef in various hotels and private country clubs throughout Florida. I later became chef de cuisine at two renowned Jacksonville restaurants, where I deepened my love for Southern Coastal Cuisine.

My culinary style is rooted in my Southern coastal upbringing, with seafood playing a central role in my creations. I aim to bring the essence of the coast to every dish, whether it’s the sizzling of day-caught fish in a seasoned cast iron skillet or the slow, smoky flavors of a Southern smoker.

One of the guiding principles in my kitchen comes from Chef Ted Peters: “Inspect what you expect.” This mantra drives me to maintain the highest standards in every dish I prepare, reflecting my dedication to the craft. Read more here…