I was incredibly elated when I started my ClubCorp journey 10 years ago at the University Center Club FSU in Doak Campbell Stadium. I trained at the Capitol Culinary Institute of America while working my way up through the ranks. In my Fifth year of service, I earned the title of Sous Chef under highly decorated Regional Chef Tim Drown. In 2011, after eight seasons and over 50 home games, I was awarded my first Rising Star trophy and promoted to Executive Chef of the Centre Club in Tampa. While in Tampa, I skillfully led my team to gold, winning Circle of Excellence honors for the first time at the Centre Club in over a decade. I then joined the Texas Tech Club in 2012 and made an immediate impact through the training and development of the culinary team. My team has been recognized as one of the Business and Sports division's F & B Teams of Excellence for 2012, 2013 and 2015. I also was chosen to represent Clubcorp as one of the top chefs in the company at the Culinary Institute of America in 2015.
I love spending my time with my wife, Kelly, and three sons, Dominic, Kyle, and Brayden and participating in community sports and charity events. I am an active parishioner at St. John Neumann Catholic Church.