Born and raised in Washington, North Carolina, having a love for food growing up in the south is an understatement, it’s a way of life. Fascinated with food and what it could do to a persons soul he later in life attended the International Culinary School at the Art Institute, while attending he joined the competition team and was awarded a silver medal at the ACF Junior Hot Foods Competition. After graduating with a bachelors degree in Culinary Management he was off to Europe to learn as much knowledge as he could on classical cooking and techniques. He studied, worked and lived in Lyon, France for one year. He worked at the coveted 2 Michelin Star restaurant Auberge de L’Ile underneath Jean-Christophe Ansanay-Alex. Jean-Christophe always taught him that you always need to listen. Listen to a person, to food, to moments, to emotion…” After returning home from Europe he wanted to continue to push the limits of his culinary craft. He decided to work for some of the most innovative Chefs out there today, not only pushing the boundaries of food but even how you eat it. He decided Chicago, for the next 3 years he would work at Alinea, Moto and L2O before finally calling Moto his home. Working at Moto with Chef Richie Farina has taught him invaluable management experience and work ethic which made him grow from a passionate cook into a Chef.