Executive Chef - HOTEL HARTNESS - Greenville, SC
(2026-02)
- Lead culinary operations for Greenville's premier luxury boutique hotel.
- Oversee restaurant operations, banquets, catering, menu development, purchasing, staffing, inventory control, and financial performance.
- Direct culinary innovation while maintaining exceptional guest satisfaction and operational standards.
- Collaborate with hotel leadership to elevate the overall guest experience through food, service, and hospitality.
Owner / Private Chef / Culinary Consultant - CHEFBEARCOOKING, LLC - Pawleys Island, SC
(2024-10 - 2026-03)
- Founded and operated a private chef and culinary consulting business specializing in bespoke dining experiences, curated tasting menus, private events, culinary consulting, and hospitality operations.
- Developed customized dining experiences for clients throughout the Southeast.
- Provided menu development, operational assessments, leadership coaching, and hospitality consulting services.
Executive Chef - THE NOSE DIVE (TABLE 301 RESTAURANT GROUP) - Greenville, SC
(2024-02 - 2024-10)
- Led culinary operations for one of Greenville's most respected restaurant concepts.
- Directed menu development, purchasing, staffing, quality assurance, and kitchen leadership.
- Maintained exceptional food quality standards while managing a high-volume operation.
Executive Chef - ELIOR NORTH AMERICA / CORPORATE CHEFS - Bar Harbor, ME
(2021-02 - 2024-02)
- Directed all culinary operations at Jackson Laboratory, serving more than 350 employees daily through multiple dining venues.
- Oversaw executive catering, corporate events, special functions, and foodservice operations.
- Improved operational efficiency, guest satisfaction, and food cost performance through menu innovation and leadership.
- Built and mentored culinary teams while maintaining exceptional standards of quality and service.
Culinary Consultant / Recruiter - Self-Employed
(2019-01 - 2021-01)
- Consulted with hospitality organizations on menu engineering, profitability improvement, staffing strategies, and operational efficiency.
- Recruited culinary and hospitality professionals nationwide.
- Assisted operators with restaurant development, concept refinement, and leadership training.
Executive Chef - COPIOUS COLUMBUS - Columbus, OH
(2015-05 - 2018-11)
- Managed culinary operations for a 21,000-square-foot multi-concept hospitality venue.
- Oversaw a 250-seat music venue, a 180-seat farm-to-table restaurant, banquet facilities, and large-scale event operations.
- Contributed to more than $1.2 million in annual food and beverage revenue.
- Directed menu development, culinary leadership, catering operations, and special event programming.
Executive Chef (Seasonal) - THE GREENVILLE INN - Greenville, ME
(2004 - 2015)
- Directed culinary operations for one of New England's premier destination inns.
- Developed seasonal menus featuring regional products and local sourcing.
- Created hospitality-focused dining experiences for repeat guests and destination travelers.
Executive Chef (Seasonal) - Sunday River Ski Resort - ME
Executive Chef (Seasonal) - Brew Haus, Sugarloaf Ski Resort - ME
Sous Chef - Furnace Creek Resort & Spa - Death Valley, CA
Executive Chef - Andover Inn - MA
Executive Chef - The Wine Dive & Roxy's - West Palm Beach, FL
Chef / Managing Partner - NUVO BISTRO - Atlanta, GA
(2003 - 2004)
Partnered in the acquisition and operational redevelopment of a French-inspired bistro with the objective of improving performance, establishing profitability, and positioning the business for sale. Directed all culinary and operational functions including menu development, staffing, purchasing, cost controls, marketing initiatives, and day-to-day management. Successfully executed the business plan, resulting in a profitable sale of the restaurant and achievement of the ownership group's exit strategy.
Executive Chef - CHÂTEAU ÉLAN WINERY & RESORT / FOUNDRY PARK INN & SPA - Athens, GA
(2001 - 2003)
- Recruited by Ridgewood Hotels to participate in the development and pre-opening of the Foundry Park Inn & Spa, a luxury boutique hotel and spa destination.
- Worked closely with ownership, architects, contractors, engineers, and consultants throughout construction, providing operational input on kitchen design, workflow, equipment selection, and foodservice infrastructure.
- Directed all culinary pre-opening activities including hiring, training, menu development, operating systems, purchasing programs, and departmental standards.
- Oversaw multiple food and beverage venues including a fine dining restaurant, spa cuisine program, pub, outdoor entertainment venue, banquet operations, and room service.
- Successfully guided the culinary operation from construction through opening while establishing standards, culture, and long-term operational success.
Executive Chef - STONEBRIDGE GOLF & COUNTRY CLUB - Albany, GA
(2000 - 2001)
- Promoted into first Executive Chef position following successful tenure at Pinehurst Resort.
- Managed all culinary operations including menu development, purchasing, staffing, budgeting, and food cost control.
- Led culinary operations for a private country club focused on member satisfaction and hospitality excellence.
Banquet Chef - PINEHURST RESORT & COUNTRY CLUB (CLUBCORP) - Pinehurst, NC
(1997 - 2000)
- Oversaw banquet culinary operations for one of America's most recognized golf and resort destinations.
- Supported conferences, tournaments, weddings, and large-scale hospitality events.
- Part of the culinary leadership team that achieved a historic milestone when guest satisfaction ratings for food exceeded golf ratings for the first time in resort history.
Executive Sous Chef - DANIEL'S FRENCH CUISINE - Sacramento, CA
(1997 - 1997)
- Assisted in leading kitchen operations for a premier fine-dining French restaurant.
- Managed menu execution, staff development, and apprentice training.
Sous Chef - RAINBOW LODGE - Lake Tahoe, CA
(1996 - 1997)
- Directed daily culinary production, pastry operations, menu development, and staff training for a Four-Diamond destination property.
Sous Chef / Banquet Chef - WEDGEWOOD GOLF & COUNTRY CLUB - Columbus, OH
(1993 - 1996)
- Advanced from line cook into culinary leadership roles.
- Directed banquet production and large-scale event execution while developing management and leadership skills.
