Newly Weds Foods, Corporate Chef, Horn Lake, MS
- The University of Arkansas, Fayetteville, AR
- I grew up in a family-owned restaurant where we made Italian American cuisine with some Southern comfort food. I spent eight years training front and back of house, learning from my dad, who graduated from the Culinary Institute of America. This is where I fell in love with food.
- I think every chef would agree with me that the best part of working in a restaurant is the experience of working with your team for so long that you guys are so in unison that all communication is non-verbal. Every step is a perfect cadence of one another, and for those watching, it’s like a choreographed dance. For me, it became therapeutic.
- I previously worked with Tyson on the Culinary R&D team, where I mainly focused on food service applications.
- When I’m not in the kitchen, you can find me on the mountain bike trails.
