Founder | Culinary Wellness Professional - BLEN (Balance Life Eat Nourish) - Charlotte, NC
(2024-01)
- Develop personalized culinary experiences through private dining, meal preparation, and wellness-focused services.
- Work directly with clients to understand dietary preferences, lifestyle goals, and individual needs.
- Create seasonal, nutrient-focused menus centered around holistic nutrition and mindful eating.
- Coordinate client communication, scheduling, purchasing, preparation, and service logistics.
- Manage business operations including client inquiries, planning, event execution, and follow-up communication.
- Build meaningful client relationships through thoughtful hospitality and personalized experiences.
Kitchen Manager | Line Cook - Rowan Coffee - Asheville, NC
(2025-04)
- Promoted from Line Cook to Kitchen Manager based on leadership, reliability, and operational performance.
- Oversee daily kitchen operations, service flow, preparation, and quality standards.
- Developed kitchen handbook, standard operating procedures, and sanitation systems to improve consistency.
- Lead recipe development for seasonal menus and specials.
- Manage inventory, ordering, food cost awareness, and vendor communication.
- Train team members on operational procedures, food safety, and service expectations.
- Collaborate with ownership to execute events and improve customer experiences.
Line Cook - Huli Sue's - Asheville, NC
(2023-07 - 2024-10)
- Supported daily restaurant operations while maintaining high standards for organization, quality, and guest satisfaction.
- Managed inventory processes, ingredient organization, and vendor coordination.
- Maintained food safety standards through proper labeling, storage, and sanitation practices.
- Worked collaboratively in a fast-paced hospitality environment requiring communication and adaptability.
Private Chef - The Phoenix of Asheville - Asheville, NC
(2022-07 - 2023-12)
- Created personalized dining experiences for clients with a focus on plant-forward, vegan, and vegetarian cuisine.
- Designed menus based on individual preferences, dietary needs, and wellness goals.
- Managed client communication, meal planning, preparation, and service logistics.
- Built relationships with clients through personalized attention and thoughtful hospitality.
Line Cook - Curate - Asheville, NC
(2021-05 - 2022-07)
- Maintained efficient kitchen operations while supporting a high-volume hospitality environment.
- Assisted with team training and maintaining service standards.
- Managed inventory organization and food preparation systems.
- Supported consistency and quality through strong attention to detail.
Culinary Nutrition Intern - Skyterra Wellness Retreat - Brevard, NC
(2021-01 - 2021-05)
- Created customized meals for wellness retreat guests based on dietary preferences and nutritional goals.
- Supported menu development focused on health, balance, and nutrient-dense cuisine.
- Developed recipes using ESHA nutritional analysis software.
- Collaborated with culinary leadership to create meaningful guest dining experiences.
Chef - H&M Catering - Mount Holly, NC
(2018-11 - 2020-03)
- Prepared high-volume meals for private events and catering experiences.
- Supported event execution while maintaining organization, professionalism, and food safety standards.
- Assisted with production planning and kitchen operations.
