Professional Experience

The Ranch at Rock Creek

Culinary Seasonal Internship · Montana · May–August 2026

During my internship at The Ranch at Rock Creek, I worked on tasting menus, wilderness barbecues, lake dinners, and Sunday fried chicken service. Each dinner had different preparation and service needs, so I had to stay aware of what we were working toward throughout the week.

Working across those settings gave me a better understanding of how much happens before guests sit down. I had to consider what needed to be ready, how the food would be served, and how my preparation affected the rest of the kitchen.

Café de Fleur

Head Chef · Alabama · December 2024–May 2026

I started as a Line Cook and moved into Lead Line, Sous Chef, and eventually Head Chef in June 2025. Each position came with more responsibility and required me to pay attention to more than my own station.

As I moved into leadership, I became more involved in making sure the kitchen was prepared and the team knew what needed to be done. That experience taught me how much service depends on the work and communication that happen beforehand.

Grove Station

Executive Chef · Alabama · 2026–Present

At Grove Station, I handle the upper dining room dinners from planning the menu to getting the food out during service. I develop the dishes, order the ingredients, and organize the preparation so everything is ready for the dinner.

I also prepare the food and train the team on what needs to be done, how the dishes should be plated, and how we’ll serve each course. During service, I keep track of the timing and work with the team to make sure each dish goes out the way it should.

The Hotel Hershey — Trevi 5

Culinary Internship · Pennsylvania · May–August 2024

I spent most of my time at The Hotel Hershey working in Trevi 5, the hotel’s Italian restaurant. I worked garde manger, pizza, grill, and sauté, which gave me a chance to learn different parts of the menu and get comfortable working across the kitchen. Being able to move between stations helped me build on my cooking skills and understand how everything came together during service.

Augusta National Golf Club — The Masters Tournament

Culinary Experience · Georgia · April 2024, 2025 & 2026

I worked the Masters Tournament in 2024, 2025, and 2026, working across numerous stations and putting in long, 17 hour days. There was a lot expected of us, and meeting those expectations meant staying focused and being ready to help wherever needed. It pushed me to work efficiently without letting the quality of the food slip, even toward the end of a long day.