ABOUT

MY HISTORY

While attending Delgado School of Culinary Arts in New Orleans, I began my career at the Hyatt Regency New Orleans before advancing within the company to Executive Sous Chef roles at Hyatt Regency Reston in Washington, D.C., and Grand Cypress Resort in Orlando.

My first Executive Chef position came at the Grand Hyatt Atlanta, where I helped keep the hotel at the forefront of the city’s culinary scene and later transitioned into the Director of Food and Beverage role, expanding my expertise in front‑of‑house operations. In 2007, I moved into restaurant ownership with Hi Life Kitchen and Cocktails in Norcross, Georgia, blending my New Orleans roots with my hotel and resort experience.

I later took on a major opportunity in the Caribbean, joining Beaches Turks & Caicos as Assistant Executive Chef and quickly being promoted to Executive Chef. There, I oversaw 22 restaurants across four villages, large‑scale banquet operations, and an intense wedding program that exceeded 200 weddings per month during peak season.

After four years at Beaches, I returned to Louisiana to join L’Auberge Casino Resort, overseeing the Culinary Department for the state’s highest‑revenue casino and later serving as Multi‑Outlet General Manager for three additional venues, further strengthening my operational leadership.

Most recently, I served as Director of Food and Beverage at Horseshoe Casino Lake Charles, where I led the reopening of the property and launched Gordon Ramsay Steak. I oversaw construction, staffing, OS&E selection, menu development, and training, successfully establishing the restaurant as one of the region’s premier dining destinations.