Cooking is not my hobby. It's my passion.
When I was a youngster I always wanted to be in the kitchen. I constantly wanted to order from the "adult" menu at restaurants. I was fascinated by the ability of a sharp knife, the sizzle from a hot pan, the smells of Thanksgiving turkey or Sunday morning bacon. I would watch PBS cooking shows intently, and I would pretend to be the chef at my sisters' Little Tikes restaurant. I was always looking for opportunities to help my mother in the kitchen, and by the time I was 16 years old I had already begun to work in a professional kitchen. My first job was Country Club of the South kitchen where I spent close to three years developing my skills and knowledge of food.
In 2003 I formalized my passion at the Culinary Institute of America in Hyde Park, NY. I completed my externship at Atlanta fine dining staple Pano's & Paul's under chef Gary Donlick, now of Bistro Nikko. In the summer of 2005 I graduated from the CIA with an Associates of Occupational Studies in Culinary Arts.
I moved back to Atlanta and launched Sel de Mer Catering. My business grew, and my team catered all types of events for 2 to 300 people. Word began to spread, and in January of 2007 I transitioned to cook privately for MLB Hall of Fame Inductee Tom Glavine and his family. I have been fortunate to work with the Glavine family for more than 8 years since.
While I cooked privately full-time with the Glavine's, I was still able to continue catering and working in fine dining kitchens, including Bacchanalia. I was asked to join the team of Atlanta's underground supper club, Porkman's Table, and my dinner parties have been auctioned for charities such as CURE Childhood Cancer and Mustard Seed. I also had the pleasure providing dinners for Blue Skies.
Through my experiences in the culinary world I have grown tremendously as a cook, personal chef, and as a person. I have traveled across the globe and have eaten at some of the world's best restaurants. Now I hope to share my passion and ability with you -- providing a rare dining experience that you can't find at a restaurant.