My cooking is shaped by two things: where I come from and what I’ve learned along the way.
I grew up influenced by my family’s Southern roots in Arkansas and Mississippi, where food is deeply tied to tradition, comfort, and connection. At the same time, being in Chicago exposed me to a wide range of cuisines and techniques that pushed me to think differently and cook with intention. Today, my style blends those two worlds — soulful, familiar flavors with a more modern, globally inspired approach.
I started cooking professionally at 14, and from there, I knew this was what I wanted to do. I’ve worked in kitchens across Chicago, including Monteverde, Frontera Grill, RPM Steak, RPM Italian, and the Four Seasons Hotel Chicago, where I built a strong technical foundation and developed my voice as a chef.
I was fortunate to receive a full scholarship to the Culinary Institute of America while still in high school, where I earned my Bachelor’s degree in Business of Culinary Arts. I’m currently continuing my education with a focus on nutrition, which continues to shape how I think about food and the role it plays in our lives.
I’ve also had the opportunity to work at Walt Disney World Resort, where I learned alongside chefs like Daniel Boulud and Marcus Samuelsson — experiences that pushed me to refine both my technique and perspective.
Create meals rooted in comfort, with a modern edge
Blend Southern flavors with global inspiration
Design thoughtful menus for everyday living or special occasions
Cook with intention, balance, and strong technique
Bring food that feels both personal and elevated into your home
For me, cooking is about more than just the dish — it’s about how it makes you feel. Every meal I prepare is designed to be thoughtful, balanced, and something you genuinely look forward to.
Southern-inspired comfort, elevated
Global flavors with intention
Technique-driven cooking
Food that feels both familiar and fresh
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