It all started in the dish-pit for me. At the impressionable age of 16 I got my very first restaurant job and somewhere in between the stacks of plates and insurmountable amounts of prep work; I found time to jump on the line. At 18 I headed straight for Atlanta, the closest big city, and worked in a few of restaurants before it was suggested I attend the Culinary Institute of America in New York City. After graduating, I came back to Atlanta with a mind to take over the culinary scene; starting with world-renowned Seeger’s; learning the true meaning of discipline and the art of refined food. In order to continuing honing in on my skills and pallette, I left Seeger's for the Ritz-Carlton Dining Room, which helped take my abilities to a whole other level. Having tackled the upscale world never quite my own, I became executive chef for the newly opened Bookhouse Pub in August of 2008; where my hand-crafted menu focuses on local and seasonal ingredients cooked with attention to detail.
