About Chef

Having grown up in Atlanta chef has always had a passion for the outdoors, highschool sports, gardening, and his ATLANTA BRAVES. After Graduating Highschool his love for cooking developed and resulted in him attending The Art Institute of Atlanta. Following his schooling he worked at some of the best restaurants in Atlanta including Rathbuns, Restaurant Eugene, King and Duke, The Optimist, and Empire State South. He spent 4 years during that time training under Michelin Star Chefs Daniel Boulud and Bill Telepan in New York City. Since being back in Atlanta he developed a love for foraging wild mushrooms and has since become a Certified Master Wild Mushroom Expert leading groups on mushroom forays as a hobby when he is not in the kitchen.

Chef stepped away from the Professional Kitchens to pursue his drive to become a private chef with over five years of experience while he established a foundation rooted in precision, discipline, and elevated execution.

Recognized for designing immersive, restaurant-quality dining experiences across a wide range of global cuisines, with an exceptional ability to adapt to diverse preferences, dietary restrictions, and luxury hospitality standards. Winner for the third year in a row of “Best of Atlanta” in the Private Chef Category in Jezebel and The Atlantan magazine.