Professional Chef
Request a quote with no obligation
Award-winning hospitality professional with over a decade of leadership in renowned restaurant kitchens. Known for a team-first, hands-on approach that drives consistency, creativity, and excellence. Experienced in kitchen operations, menu development, and mentoring talent. Seeking new opportunities where innovation, collaboration, and high standards are valued.
▪ [ 9/2014 – 2/2025] Brennan’s Restaurant New Orleans, LAo Executive Chef▪ 2024: Louisiana Cookin’ Magazine Chef to Watch
▪ 2023: New York Times Best Restaurants in New Orleans List
▪ 2023; James Beard Foundation Award Semi-finalist, Outstanding Restaurant
▪ 2022: New York Times Top 50 Restaurant List
▪ 2022: Received Starchefs.com Rising Star Award
▪ 2022: James Beard Foundation Award Finalist, Outstanding Restaurant
▪ 2021, 2022, 2023: Wine Spectator Grand Award
▪ 2019: Promoted to Executive Chef
▪ 2016-2022: AAA Four Diamond Restaurant
▪ 2016: Promoted to Executive Sous Chef
▪ Hired as Sous Chef
▪ Manage staff of 50 cooks, 20 utility workers, & 5 sous chefs
▪ Oversee daily operations, staffing, and menu development at a 14 million/yr. property
▪ Capable of executing multi-course service for up to 1200ppl and private dining events
▪ Helped reinvent a classic New Orleans restaurant
▪ Assisted Executive Chef Slade Rushing in becoming a finalist for James Beard Best Chef South 5x
▪ [ 2/2011 – 3/2014] Osteria Il Sogno San Antonio, TXo Executive Sous Chef
▪ 2012: Promoted to Executive Sous Chef
▪ 2011: Promoted to Sous Chef
▪ Hired as Line Cook
▪ Implemented Whole Animal Butchery Program
▪ Managed staff of 15 cooks and 5 porters
▪ Oversaw menu development, staffing, purchasing, and all other day to day tasks
▪ [6/2008 – 3/2012] New England Culinary Institute Montpelier, VT Associates of Science in Culinary Arts [2010]
Bachelor of Arts in Food and Beverage Business Management [2018]
▪ [8/2002 – 5/2005] Texas Tech University Lubbock, TX o Business Administration
