A Little About Me

I was born and raised in Dallas, TX. I’ve always loved food, when I was 14, I hosted a multi-course dinner party and made all of my friends dress up. I graduated from the University of Texas Austin with a degree in Radio-Television-Film. Upon graduating, I decided to pursue my real love, food.

In lieu of going to culinary school for a full degree, as i just spent the last several years in college and was eager to start my career, I instead moved to NYC and took continuing ed courses at the FCI and CIA, staged at some of the top kitchens (Aquavit, Casa Mono, Barbuto) and also budgeted to allow myself to actually eat at some of these amazing restaurants. It was 16 years ago, but I still remember my first true fine dining meal, eating at Le Bernadin by myself.

After my culinary exploration was complete, I moved back to Austin. I worked mostly in fine dining, with the exception of a year at Dai Due, a [then] butcher shop and supper club, now featured in the Michelin Bib Gourmand. I worked my way up to Sous Chef at The Carillon, a top restaurant that received several regional and national accolades including being featured in Bon Appétit.

It was there that I was approached to pivot into the corporate world and become the culinary director for Verts, later known as Noon Mediterranean. This venture took me back to NYC, where I later worked as culinary director for several Mediterranean fast casual concepts.

The bleak world of covid brought me back to Dallas for a few years where I helped a San Francisco based ghost kitchen concept launch into several major cities. I previously took private dinner gigs here and there, but it’s during this time that I really leaned into this, spending many weekends in different cities cooking for small parties. After, a brief stint in New Orleans, I moved back to NYC where I decided to fully lean into private dining. I miss fine dining, but not the schedule, and corporate lacks the creativity i yearn for.

This seems like perfect fit.