EBH_Salt&Sweat_090My leap into the culinary world began in a French creperie in Oakland, California in 2000. While taking French classes at the University of California-Berkeley, I responded to an advertisement for a waitress position. Without any waitressing experience at my back, I didn’t get the job, but instead I was hired as one member of a two-person kitchen. Here I discovered my innate discipline and rigor, and a passion that would allow me to thrive in the grueling environment of a restaurant kitchen. I continued my culinary learning in restaurants in San Francisco and San Diego. I moved to Athens Georgia in 2005, where I quickly worked my way up to Sous Chef of 5&10 under Chef Hugh Acheson. For part of my tenure, I simultaneously worked as Chef de Partie of Linton Hopkins’ Restaurant Eugene in Atlanta. During my years at 5&10, I took time out to hold numerous stages in New York’s finest restaurants such as Per Se, Le Bernardin, and Blue Hill at Stone Barns.

In 2010 I moved on to a unique opportunity in coastal Georgia at the prestigious Greyfield Inn of Cumberland Island, where I served as Executive Chef and began to gain national recognition, earning a spot as a contestant on Bravos Top Chef season 9, Texas. I moved back to Athens in 2011 to take on the role of Executive Chef/Partner at Farm 255. During my time back in Athens I was named a Rising Star Chef for Atlanta and a member of Les Dames D’Escoffier. In 2013 I took the position of Executive Chef of Cinco y Diez, Hugh Acheson’s ambitious Mexican restaurant. Although short lived, to this day, it remains one of the most beautiful projects I have had the pleasure of creating. Cinco y Diez was named one of the top 10 new restaurants by Southern Living Magazine.

After the closure of Cinco y Diez I came back to the place I love, Cumberland Island to cook, write, and plan for the future. Please feel free to contact me with question, comments, or recipe wishes! I am available for private events and love to travel.