Executive Chef
Phone:
239-449-2162
Email:
[email protected]
As Executive Chef, I oversee Culinary Operations across three outlets and manage Club, Golf, and Outside Events. My culinary journey began at a mom-and-pop Italian restaurant, Frankies, in Marietta, GA, where I started as a food runner. Since 2009, I've dedicated myself to the hospitality industry, focusing on golf clubs and culinary excellence. While I didn't attend culinary school, I've honed my skills under talented chefs and through independent learning.
I believe in treating my team as individuals, not just employees, setting high standards for consistency and growth. Sharing knowledge is crucial in the kitchen, empowering my team to advance their careers. In 2013, I earned recognition in the Sanibel newspaper for achieving the certified Sous Chef designation from the American Culinary Federation. Additionally, I contributed to community efforts, including cooking 400 meals at the Gladiolus Food Bank in Fort Myers post-Hurricane Ian in 2022.
Outside of work, I graduated from high school in 2003 with a focus on business management and have a keen interest in eventually becoming a General Manager or opening my own restaurant. My passions extend beyond the kitchen to include astronomy, with a childhood fascination that continues to this day. I also enjoy exploring culinary trends through cooking videos and recipes during the off-season. A dedicated Marvel Universe fan, my favorite movie is Avengers: Endgame.
In my leisure time, I indulge in golf, softball, an active lifestyle, movies, and travel, all of which contribute to my well-rounded approach to life and work.
