the tiny chef

At age 17, my passion for food and the fiery environment of the kitchen fueled my professional and educational choices. My first culinary experience was a Saturday night solo as a dishwasher for Cino Grille Restaurant. I worked my way up to prep cook and then to line chef, eagerly turning all tasks into learning experiences. 

While the best way to become a fine Chef is through hands-on experience, I also know that education is important. This is why I enrolled at Apicius, The International School of Hospitality in Florence, Italy.  I fully immersed myself in the craft and culture of Italian cuisine and wine.  Studying under some of the top Chefs and Sommeliers in Italy, including Award-winning Pastry Chef Andrea Bianchini, I learned the basic skills necessary to be successful in the professional kitchen. 

After returning to the United States, I began working as Garde Manager at Upstream's upscale seafood restaurant in Charlotte, North Carolina. As I worked there for one year, I also enrolled in and completed the Wine Fundamentals I and II classes with the International Sommelier Guild. Soon after completing the program, I decided to begin a new path in the wine industry and worked in a small retail wine shop in Charlotte called Selwyn Wine Cellar. I gained much experience in this field as a manager and wine consultant. To expand my knowledge in wine-making, I was a harvest intern for Chase Family Cellars 2006 harvest in St. Helena, California.  I took part in the de-stemming, crushing, and fermentation processes.  Shortly after my harvest internship, I enrolled in two wine schools to obtain my Sommelier and Advanced wine diplomas.  As of August 2009, The Tiny Chef holds an advanced Wine & Spirits Education Trust diploma and a Sommelier Diploma with the International Sommelier Guild.

At age 21, I earned the title of Executive Chef for HADCO, a Viking appliance distributor in Charlotte, NC. In HADCO's live showroom, I began teaching cooking classes and conducting lively chef demonstrations.  This job led me to find my calling to teach and gave me the courage to open my own business, The Tiny Chef, in October 2007.

In the fall of 2009, I took a three-month trip around Ireland, Spain, and Italy, working on various farms. I learned the ins and outs of farming and production methods for milk, almonds, olive oil, wine, and more. The knowledge gained from my farming experiences made me a better chef, and I became more passionate about using local and in-season produce throughout the year for my business.   

From 2011 through 2020, as their private chef, I served NASCAR legend Jeff Gordon and his wife, model and actress Ingrid Vandebosch. This opportunity allowed me to focus on building my farm dreams, and I was able to continue teaching and cooking for other clients on the weekends. Now, I work for YOU!