I am a native of Jacksonville, Florida, a dedicated husband, father, and accomplished chef. With 23 years of experience working for many prestigious golf and country clubs across various states and have cultivated a profound love for the culinary industry. My passion was ignited on the very first night of service at The Plantation at Ponte Vedra Beach Country Club, where I embraced the industry's dynamic nature, which I fondly refer to now as Organized Chaos.
Since that pivotal night, I have relentlessly pursued knowledge from anyone willing to teach me and sought out esteemed chefs, remarkable teams, and continuously learned new techniques, while creating innovative dishes, and mastering classical recipes from diverse cultures.
My desire to further my education while maintaining full-time work led me to the American Culinary Federation (ACF), where I have been an active member for 16 years. Throughout my culinary journey, I have achieved various certifications, served as a chapter Vice President, participated in numerous ACF events, and earned the distinguished CEC and CCA designations. The ACF provided me with mentorship from outstanding chefs, opportunities for professional advancement, and the chance to build lifelong friendships with individuals who share the same passion for food and service.
In my culinary pursuits, I also discovered a true passion for teaching and mentorship. Helping culinarians in everything from mastering basic knife skills, fabrication of proteins, preparing for certification, and understanding the fundamentals of leadership in the kitchen. My philosophy is that our true achievements are measured by the success of those around us.