My professional culinary career began after I received my A.O.S. (Associate in Occupational Studies) from the Culinary Institute of America (CIA) in Hyde Park, N.Y. Upon graduating from the CIA, I began working as a cook with the French hotel chain, Le Meredien, and it was there that I was exposed to the dedication and passion for food from some of the world’s top French Chefs including Paul Bocuse who set my standard for excellence. After working for Le Meredien in Houston and Boston, I accepted a position as Sous Chef for The Peabody Hotel in Memphis, Tennessee under noted Chef Jose Guittirez. I have worked as the Co- Chef at Charlie’s L’etoile Verte , the Executive Chef of The South Carolina Yacht Club on Hilton Head Island, and managed a number of kitchens in locations ranging from Maine to the U.S. Virgin Islands. Some highlights of my career include cooking for Julia Childs, Vincent Price, George Carlin, Prince, Jerry Lee Lewis, ZZ Top, and many more.
In the 1990s, I returned to Georgia (my childhood home) and helped open The Georgia
Club where I also served as the Executive Chef for 7 years. I then came to UGA Food Services and began working at the Village Summit in 2010 and was promoted to Chef of Snelling Dining Commons in March of 2012. I became Chef of Oglethorpe Dining Commons in July of 2014.
Athens and The University of Georgia have always been dear to me and my family. Both my father and father-in-law taught at UGA’s Terry College of Business. Additionally, my mother, brother,
and sister graduated from UGA as did my wife and many members of her family. I am so honored to work for UGA Food Services and provide outstanding food for all the students as guests who dine with us each day. My wife, son and I reside in Watkinsville, GA and, when I am out of the kitchen, I like to garden, fish, camp and ride bicycles.