Growing up in Columbia, SC, I spent a lot of time in the kitchen with my grandparents baking bread, canning and making pies, which sparked my love for scratch cooking. After attending the College of Charleston, I moved to Folly Beach to learn more about saltwater fishing and surfing, all while progressing to Sous Chef at Hank’s Seafood where I learned classic French techniques as well as Low-Country cuisine. I then trained under two James Beard award winning chefs at Magnolia Grill in Durham, NC, before moving back to Charleston as Executive Chef for Fulton Five. I have since been a Culinary Director for Pinot group and Swig and Swine BBQ, as well as helped open two successful restaurants in SC. I arrived at New Realm in July of 2023, and after a year running the kitchen was promoted to General Manager of our Charleston location.