Owner / Operator - Appalachian Jerk Sauce - Asheville, NC
(2023-01)
- Developed and produced a signature Jamaican‑inspired jerk sauce using locally sourced ingredients.
- Built a brand focused on cultural authenticity and high‑quality flavor profiles.
- Featured product collaborations with restaurants in the Asheville culinary community.
Banquet Chef - Champion Hills Country Club - Hendersonville, NC
(2023-01 - 2023-12)
- Managed daily operations of a high‑volume banquet kitchen delivering consistent service and quality execution.
- Maintained food cost targets through disciplined purchasing, inventory control, and production planning.
- Collaborated with executive leadership on menu development and event planning.
- Trained and mentored culinary staff while enforcing sanitation and food safety standards.
Kitchen Manager - Annie's Culinary Garden - Black Mountain, NC
(2024-01 - 2025-12)
- Led kitchen operations including staff supervision, menu development, ordering, and inventory management.
- Designed seasonal menus using locally sourced ingredients from regional farms.
- Implemented efficient production workflows to improve service speed and consistency.
- Reduced food waste through disciplined prep planning and full product utilization.
Executive Chef / Executive Sous Chef - Burntshirt Vineyards - Hendersonville, NC
(2022-01 - 2023-12)
- Helped launch and open a new kitchen operation with a culinary staff of 20.
- Executed seasonal menus and rotating specials aligned with vineyard hospitality programming.
- Oversaw prep production, service operations, and team coordination.
- Produced authentic scratch pasta and sauces using professional pasta‑making equipment.
Executive Sous Chef - High Vista Country Club - Mills River, NC
(2020-01 - 2022-12)
- Supervised culinary staff and ensured high‑quality service standards for club members and events.
- Managed ordering, cost control, and inventory management.
- Developed weekly specials and creative menu offerings.
Kitchen Manager - Asheville Community Yoga - Woodfin, NC
(2020-01 - 2022-12)
- Managed kitchen operations for a health‑focused food program specializing in vegan and vegetarian cuisine.
- Supervised staff scheduling, ordering, and cost tracking.
- Built relationships with local farmers and community food producers.
Lead Line Chef - Blackbird Restaurant - Asheville, NC
(2017-01 - 2020-12)
- Produced daily features using seasonal and locally sourced ingredients.
- Assisted with staff training, menu costing, and inventory control.
Lead Line Chef - Valley Lo Country Club - Evanston, IL
(2015-01 - 2017-12)
- Developed weekly specials and supported daily kitchen operations.
- Assisted with team training and quality control.
Community Food Relief Leadership - Hurricane Helene Community Response - Asheville, NC
(2025-01)
- Within two days of Hurricane Helene, assessed food security needs in retirement communities.
- Prepared and delivered breakfast, lunch, and dinner meals for approximately 60 residents using locally sourced organic ingredients and community garden produce.
- Designed meals accommodating dietary restrictions including keto, paleo, and gluten‑free diets for individuals with celiac disease.
- Led large‑scale meal production efforts from September through December, preparing meals for approximately 3,000 National Guard members and local community residents during disaster recovery operations.
