I started in the restaurant business at the early age of 14 as a dishwasher and quickly rose to the position of lead cook at a restaurant in Virginia Beach, VA, where I worked for an owner who generously taught me everything he knew about the business. Over the years, I continued to advance in various positions and eventually decided to attend culinary school. I graduated from Johnson & Wales University with a degree in culinary arts and continued to grow in the restaurant industry while pursuing further education, earning degrees in criminology and psychology.

I worked in law enforcement for a total of eight years in both Washington, D.C., and Pittsburgh. During that time, I also obtained certifications in firefighting and emergency medical services, starting as an EMT and later becoming a paramedic—all while continuing to work in the culinary field whenever I could.

In 1998, I left law enforcement and dove headfirst into the culinary world. Over the years, I’ve had the opportunity to work and train with some incredible chefs across the country. I spent a season in Alaska as the chef of a fishing lodge, made appearances on a few local TV shows, and turned my experiences into a rewarding career. During my 28 years in Pittsburgh, I’ve catered to and met numerous sports figures, actors, bands, and even had the honor of cooking for a President—working in a variety of venues and restaurants.

In 2020, during the COVID-19 pandemic, I moved to the Outer Banks as Pennsylvania was still largely shut down. The Outer Banks had been my childhood home, and when I was offered a chef position with housing, I embraced the opportunity for a fresh start. I worked in several wonderful establishments, built meaningful friendships, and saved up to buy a sailboat for retirement.

I eventually came to Oriental to work at Gretchen’s Bistro, bringing my experience and creativity to the sailing capital of North Carolina as I build a new chapter in life.