What happens when you put an award-winning chef with unrivaled skill and imagination at the helm in the kitchen? You get peerless quality and presentation at all levels of cuisine.
In the hospitality industry since 1997.
Originally from Clinton, Mississippi. My first restaurant job was as a dishwasher. Without realizing it at that time, I learned six disciplines which were critical to me becoming a really good cook, and then a really good chef. Those six disciplines are organization, efficiency, critical feedback, repetition, rituals, and teamwork. After graduating high school, I moved to Surfside Beach, South Carolina, where I received an associates degree in culinary arts and business from Horry Georgetown Technical college. While working with Divine dining group I was a part of a two-time winning team of the AAA Four Diamond Award at Divine Prime and Umi Pacific Grill.
• 6-time Featured Chef for March of Dimes in Columbia, SC
• Featured chef, James Beard Society, Columbia SC 2017
• Winner- Top Chef of the 2013 Palmetto Palate
Food is the epicenter of my life—what inspires me every day. “It’s the way I make my living, the way I relax, the way I express myself, and how I keep healthy. I communicate with the world, and experience the world, through food.