To me, food has always been more than just a meal. I always saw it as something that could nourish the mind, body, and foster relationships.
Picture a three-year-old glued to the TV set, watching Julia Child. That was me. I eagerly waited for The French Chef to come on the TV every day, in between my cartoons. Influenced by what I watched Julia make, when the day came when someone at home would ask me what I wanted from the grocery store, I would respond “smoked oysters and olives”; which I needed to make my “hors d’oeuvres”. The looks I got… they were expecting me to say candy and gum!
I was born in Columbia, South Carolina but grew up in Charleston, South Carolina, where I lived until I left for college in Washington, DC. I also grew up spending my Summers at my grandparents house in Sunbury, North Carolina. After attending Howard University for two years, I decided to do what I really wanted, and attend Johnson & Wales University. I began my hospitality career in Washington, DC. My culinary adventures would take me to the British Virgin Islands, as a Freelance Yacht Chef on board luxury sailing yachts - all the way to an 11 year career on Capitol Hill.
I’ve had a charmed and diverse culinary career so far. Among countless colleagues and friends from all corners of the industry, I have been able to consider celebrity chefs, cookbook authors, James Beard winners and leaders in the hospitality industry as dear friends.
Some of my work and involvement has included:
Culinary Stage demo execution for Charleston Wine & Food Segments, which included but not limited to Al Roker, The Today Show, Chef Virginia Willis;
Culinary demos in the British Virgin Islands, in the National Restaurant Association’s Test Kitchen, for LDEI Charleston Chapter Culinary Demos; Senior Food Stylist, Food Network’s Delicious Ms. Brown, Seasons 2 and 3;
Guest speaker for SCRLA’s Annual Prostart Competition;
Emcee for National Restaurant Association’s Conferences;
Culinary Activation with James Beard Award Winning Chef, Rodney Scott in Normandy, France;
Culinary/Hospitality liaison/speaker in Charleston for State Department’s Program (audiences included those from Greece, Afghanistan, Ukraine), as well as for Lorenzo Tertsi of the Delegation of the European Union to the United States of America;
Newly created position as Special Assistant to the Mayor of Charleston, SC – with primary focus on hospitality throughout the Lowcountry area of South Carolina.
