After graduating from Bessemer City High School in 2010, I began my journey in the food industry through several fast-food positions, but it wasn’t long before I discovered my true calling in the kitchen.

 

My culinary passion came into focus when I entered the private club scene at Inverness Country Club, learning and growing under Chef Daniel Mitchell. Through dedication, discipline, and a desire to keep mastering my craft, I progressed from line cook to sous chef, eventually stepping into the role of executive chef for a year. That experience deepened my leadership skills, sharpened my creativity, and strengthened my knowledge of kitchen operations from top to bottom.

 

  Today, I’m proud to once again team up with Chef Mitchell as we combine our skills, vision, and creativity to bring exceptional food and fresh culinary ideas to life. My goal is to continue evolving, pushing boundaries, and creating dishes that not only taste great but tell a story.