I have been cooking at Good Shepherd since 2014 and professionally for more than 23 years. My favorite meals to cook are breakfast and lunch. I’ve worked all over the U.S. as a chef, including Seattle, North & South Carolina before relocating to Richmond. I was fortunate to train with some of the best chef’s in the world, including the chefs at the U.S. Senate and the New York Times. Prior to joining Good Shepherd I ran the breakfast program at a national hotel chain. I love the focus on fresh, local food at Good Shepherd and I’m proud to continue to expand the food & nutrition program.
Outside of work I enjoy traveling, drawing, working on our house and attending Richmond’s many cultural festivals.