Whether you’re planning a meeting, convention, corporate retreat, or wedding, The Ridgeline caters with innovative style and service. From cost-effective buffets to elegant formal dinners, our Chef and banquet staff provide our guests with inspired, crowd-pleasing meals. We personally prepare custom menus based on theme, entertainment, decor, and (most importantly) budget.
How long have you been in the industry?
I’ve been in the industry 16 years, since I was 15 years old.
When did you know you wanted to be a chef?
I come from a very close family and cooking has always been a part of my life. Family events, etc. I decided to take cooking seriously in my early 20’s when I realized that I need to make a career out of my trade/skill set. Didn’t want to be a line cook forever.
Where were you trained?
Different restaurants in South Carolina, family members (mom, aunts, gma, etc.). I completed a three year apprenticeship program in Yellowstone National Park throughout the many lodges there.
Do you have any special certifications?
CCC, Certified Chef de Cuisine
How do you get your cooking inspiration?
I like to cook the food that I grew up with. Comfort food from the south, soul food. My inspiration comes from the fact that people love to eat and I enjoy being the one to serve great dishes to them. I love to blend my southern style with the influence of the rocky mountain region where I have spent the last 12 years.
Past work experience?
Chef of Lake Hotel in Yellowstone National Park; Chef of Old Faithful Snow Lodge in Yellowstone National Park; Sous Chef of Old Faithful Inn; Executive Chef of The Branch Restaurant and Bar
How do you pick your ingredients?
Seasonality, quality, flavor profile.
Place you eat most often or on days off?
I enjoy making BBQ at home with my family on days off. Ribs, pulled pork, brisket, etc…
Favorite ingredient to work with?
Any wild game or fowl. Bison, elk, pheasant, duck, rabbit. I love pork as well.
Last weekend on Earth – what city are you eating in?
I’m traveling to Järpen, Sweden. Eating at my dream restaurant, Fäviken.
If you weren’t cooking, what would you do for a living?
I wanted to be an archaeologist when I was a kid. I would love to be an outdoor guide of some sort. Leading backcountry trips in the Rockies.
Most embarrassing cooking moment?
It’s always embarrassing botching a recipe in front of your staff. Especially something simple. But it happens.
Person you would most like to cook for?
People in need.