EXECUTIVE CHEF | CULINARY OPERATIONS LEADER
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Executive Chef with 25+ years of leadership in fine dining, hospitality, catering, and institutional food service. Extensive experience leading multi-kitchen operations, developing menus, managing food and labor costs, training culinary teams, and delivering exceptional guest experiences. Proven ability to build high-performing teams while maintaining quality, consistency, and financial performance.
Personal Chef & Caterer | Owner - Self-Employed
(2013-01)
Provide private dining, catering, weddings, and special event services. Manage menu development, purchasing, staffing, budgeting, and event execution.
Chef/Partner - The Cajun Kitchen - Fayetteville, AR
Owned and operated a successful restaurant and catering business, overseeing menu development, kitchen operations, purchasing, inventory, marketing, catering, and staff leadership.
Executive Chef - Butterfield Trail Village - Fayetteville, AR
Directed culinary operations for a three-kitchen senior living community.
Executive Chef - Alpha Omicron Pi Sorority House - Fayetteville, AR
Managed all culinary operations, including menu planning, purchasing, staffing, and daily meal production.
Chef de Cuisine / Sous Chef / Banquet Chef - Inn at Carnall Hall (Ella's Restaurant)
Chef de Cuisine / Sous Chef / Banquet Chef - Blessings Golf Club
Chef de Cuisine / Sous Chef / Banquet Chef - Virginia Beach Resort Hotel
Chef de Cuisine / Sous Chef / Banquet Chef - Ramada Inn Plaza Resort
CEO & Co-Founder - Aquagro Inc.
(2013-01)
Founded and lead a 501(c)(3) nonprofit focused on sustainable agriculture, aquaponics research, and alternative food production systems.
Fire Controlman Third Class (FC3) - United States Navy - USS Simpson (FFG-56)
(2000-01 - 2006-12)
M.S. - Agricultural Economics - University of Arkansas
B.S. - Organizational Management - John Brown University
