I graduated with a Bachelor's Degree from the University of Georgia in 1996 where I majored in Consumer Foods. Upon graduating I headed out west to Vail, Colorado where I attended Johnson and Wales University. Here I was one of only forty people to be accepted to their accelerated program to study Culinary Arts. I graduated culinary school in 1997 with Summa Cum Laude status. While I was in Colorado I worked for Marriott's Vail Mountain Resort as a Line Cook where I learned the basics of becoming a chef. Upon leaving Colorado I moved back to the south where I became the Executive Chef for Harris Teeter. During my two year span as Executive Chef I learned the finer points of organization, time management, managing other employees, and fine tuning my skills as a chef.

After several years of long hours I decided to take a break from the kitchen and from being a chef. Therefore, I came back to the University of Georgia to work as an Assistant Manager for Oglethorpe Dining Commons. Before long my natural calling of being a Chef and having my hands directly involved with food production brought me back into the kitchen. I served as the opening chef for The Village Summit at Joe Frank Harris Commons and then as Chef at Bolton Dining Commons. I presently serve as the Manager at Bolton Dining Commons, and I'm loving every minute.