Throughout my career I have been driven by a pursuit towards perfection. A humble beginning launched my career at a cliché bar and grill in a small town. I moved swiftly through the kitchen and after a short 2 years I decided it was time for a change. I moved back home to Atlanta on a journey to learn a more elevated style of cuisine. My time at Kitchen 6, the next step in my journey, was truly eye opening. Our chef was locally driven with a rustic style which was elevated by the influence of our sous chef, a New York native with an outstanding pedigree. After just under 2 years as the company grew I found myself serving as the Executive Chef at the helm of the Kitchen. For the next 2 years my team and I pushed to consistently raise our expectations and deliver the best product possible. In the third year of my term as Executive chef we were met with the difficulties of Covid. Through creative thinking and innovation we were able to continue our success through these trying times. Shortly after the restaurant was rebranded after being sold to a new group of investors. I used this opportunity to join the team at Atlas Buckhead and The Garden Room to immerse myself in world class dining. During my time at Atlas and The Garden Room I was able to work with several Michelin starred chefs through collaboration experiences as well as work along side our chefs with pedigrees including Thomas Keller, Alan Ducasse and many more. I was excited to leap back into a management style roll where I can share my knowledge with a new team and use this knowledge to create a functional and efficient kitchen dedicated to quality product and practiced techniques. This landed me In Big Sky Montana tasked to reconceptualize the premier mountain top restaurant into a tasting menu style concept. This challenge was significant to my growth by giving me experience in opening a new concept from the ground up and training seasonal employees with only 2 weeks to train and open for a very high volume season. The challenges of sourcing and transporting high end product up to the top of a mountain was also a learning experience and required obsessive knowledge of inventory and prep stock to ensure consistent pars for service. I am excited to now be looking for another opportunity to progress my career. I am passionate abut creating good culture within the workplace and treating every guest to a one of a kind experience.