Executive Residence Chef
As a Chef, NC has proven to be the perfect home for me. With its agricultural riches and a thriving restaurant and hospitality industry it has been a wonderful place to grow professionally.
After completing the Professional Culinary program at the Institute of Culinary Education in Manhattan, NY and working at a few landmark restaurants such as Bobby Flay’s Mesa Grill, Union Square Hospitality’s Blue Smoke and Gramercy Tavern I began digging deeper into America’s Gastronomy and I believe the south has a much more pronounced culinary identity. North Carolina seemed like a natural fit and has been home for me since 2010. It’s been important for me to learn about the great work that’s been done previously by Chef’s, cooks and farmers here in the state who have added their voice to the make-up of that identity and have been able to weave their stories into the culture of NC. I’ve had the great opportunity since living here in NC to work toward improving and problem solving for Child Nutrition programs around the state in conjunction with UNC’s Public School of health and the Chapel Hill-Carrboro City Schools. I’ve also acquired experience here as a Chef Instructor at a local Culinary School where one of my favorite classes to teach was International cuisine. Exploring diverse cultures, traditions and heritage is something I’m very passionate about.
Being involved locally, making strong neighborhood connections, working together to reduce hunger, brainstorming issues of food equality and access are causes I find to be important to me.