Food Travel

I grew up in central Oklahoma, where I grew fond of creating and sharing food. At 16, I started my own brand and business “Succulence“, catering and serving individualized meals for customers. I recently graduated from The Culinary Institute of America in Napa Valley, CA. 

During my time at the CIA, I have met many mentors and chefs that have pushed me to succeed at a high level. During my Externship I worked at a prestigious club in South Carolina, Seabrook. I later had the opportunity to compete for Team USA 2025 National Selection for the Bocuse d’Or as a commis, along with Chef Angus Mcintosh. My time training for the Bocuse d’Or was an unforgettable experience and one that I will hold with me for a lifetime, not to mention the insight I gained as well.