My culinary journey took root in Augusta, GA, during Masters Week of 2008. In 2016, I moved to Asheville, NC where my career started to blossom in Biltmore Village, where I spent five years at Corner Kitchen. It was there that I grew from line cook to Executive Sous Chef, discovering my passion for elevating simple ingredients with intention. That drive eventually led me to Asheville Proper, where I set out to master the art of wood fire cooking—an element that still inspires the flavor, warmth, and creativity behind many of my dishes today.

When the restaurant group launched their second concept, Little D’s, I stepped into the lead role in the kitchen, guiding the restaurant through its early successes. I am proud to note that before departing, the restaurant hit a mile marker, 4.9 out of 5 on OpenTable. In July of 2025, I felt called to begin a new chapter—one that allowed me to connect more deeply with people through food, storytelling, and service.

Today, I bring that same passion into the intimate world of in-home dining through Hall Private Events. My cooking is rooted in seasonal ingredients, thoughtful technique, and a playful curiosity. I love taking familiar flavors and giving them a refined twist with an artful, modern touch.

Beyond the plate, my inspiration comes from connection, teaching, and community. I find true fulfillment in guiding kids and families in the kitchen—creating moments where people can slow down, learn together, and share something meaningful. Every menu I design is crafted to reflect your vision, so that your event becomes more than a meal—it becomes an experience you’ll carry with you long after the last bite.