My cooking style is American, but I grew up in the south, so I love southern cuisine. I have done a lot of different food.
I studied at Johnson and Wales University Charlotte. I worked at several busy restaurants including the super busy Holeman and Finch in Atalnta. I am now the sous chef at The Athletic Club of Columbus where we do endless specials and multiple menus. I have previous experience in corporate and private restaurants and then I moved into a private club. A private club opened my eyes to many different cooking styles, diets, special requests, and unique menus. I feel I can accommodate almost anyone with any restrictions.