Private Chef Experience in Your Home or Event Space

I’ve been a Chef for over eleven years and a culinary trainer and leader for more than fifteen. I’ve worked across a wide range of cuisines but my strongest suits are Italian, Southern, brunch, breakfast, catering, and meal prep. I’ve run kitchens, launched new concepts, built systems that scale, and trained teams from the ground up. But what matters most to me is how food connects people. That’s the core of everything I do.

I’m not just there to cook. I’m there to create an experience, whether that means plating a beautiful dinner, teaching a private lesson, or showing up with full presence at a catered event. I love performing when the setting calls for it, and I know how to make people feel at home through food. I bring a sense of calm to chaotic situations and know how to lead without making it about ego. I take pride in helping others grow, whether that’s in the kitchen or just through the energy I bring to the space.

Food is my language. It’s where I teach, lead, and inspire.

I started as a Sous Chef in 2015 at The Quarter Bistro, where we were voted Cincinnati's Finest Restaurant three out of four years. From there, I moved to Charleston to join Hall’s Chophouse — a top-tier upscale steakhouse — where I led a team of 125 in a high-volume, fine-dining environment.

Back in Ohio, I took over Kitchen 1883 under Kroger’s Hospitality Division. I restructured the concept, ran both BOH and FOH, and helped drive growth across restaurant and retail. That experience sharpened my skills in operations and high-level execution.

In recent years, I’ve worked as a consultant and culinary instructor — launching new restaurants and training teams from the ground up. I’ve worked across Italian, Southern, Cuban, and American concepts, and my culinary foundation spans steakhouses to Spanish, French, and farm-to-table kitchens.

I bring versatility, leadership, and passion to every table. Whatever the vision, I’ll bring it to life.

I didn’t take the traditional culinary school route. My education started at home with my mom and grandfather. I grew up on a farm with pigs, chickens, and a garden that taught me how to respect food, where it comes from, and how to make something incredible out of very little.

My first big opportunity came as a Lead Trainer and Test Kitchen Chef for Darden Restaurants. That role gave me the structure and vision I needed to pursue this life fully. I worked three restaurant jobs at once, studied constantly, and soaked up everything I could. I started as a dishwasher and became a Sous Chef within four years.

The part I am most proud of is the impact I have had on others. More than fifteen of my former cooks are now Executive Chefs. Many still call for advice or just to check in. That kind of respect means more to me than any certificate or title ever could.

My first taste of recognition came at ten years old when I won Best Burger in Ohio in a statewide competition. That moment lit the fire in me and I have never looked back.

Since then, I have led teams in restaurants that consistently earned high praise. While at The Quarter Bistro, we were voted Cincinnati's Finest Restaurant three out of four years. At Hall’s Chophouse in Charleston, I helped run one of the most respected steakhouses in the country.

Across my career, I have earned a reputation for consistency, leadership, and creating unforgettable food. My kitchens have consistently averaged over 4.5 stars in guest reviews, and I have been highlighted in internal brand features and local spotlights for performance and innovation.

The best recognition for me though is still when a guest smiles, asks for seconds, or tells me the meal reminded them of something personal. That is what it is all about.