I was born in Memphis Tennessee, lived in St. Louis, New Orleans, Chicago and now Los Angeles. The city of New Orleans taught me to love to eat but my grandmothers and mother taught me the love of cooking. One grandmother owned a bakery in a small town in Tennessee the other ran a homemade ravioli business out of her backdoor. I still consider both to be the best cooks I have ever known.
I started my professional career at the age of 16 as a dish washer and busboy but I was always drawn to the kitchen and got my first job as a cook at a local restaurant and never looked back. I served an apprenticeship in Chicago under Master Chef Chris Lorentzen attaining certification as Executive Chef by the Chefs de Cuisine, Chicago. My culinary career spans working at multiple restaurants, resorts and Golf Clubs throughout the Chicagoland area.
Prior to becoming the Director of Operations at Drago Air Catering I was a menu planner and project specialist for United Airlines Onboard Division. The position took me across America and Asia designing meals for North American and the Pacific/Asian markets.