I currently serve as the Food Services Director over the West Pavilion Kitchen as well as the Highlands Kitchen at UAB Medicine, where I oversee large-scale patient dining operations within one of the largest academic medical center in the nation. In my role, I lead high-volume culinary and patient service teams focused on operational excellence, patient satisfaction, menu innovation, food quality, and hospitality. With more than 20 years of experience across hospitals, resorts, skilled nursing facilities, and restaurant operations, I have built my career around leadership, creativity, and transforming food service operations through both culinary excellence and innovation.

My passion for culinary began at 11 years old while watching my father, a retired member of the military, create what I viewed as art through food. At that age, I knew food was more than just cooking — it was creativity, passion, and expression. From that moment on, I knew becoming a chef was what I wanted to pursue. That passion eventually led me to attend Johnson & Wales University, where I was able to further develop my culinary skills, creativity, and love for the industry while turning a childhood passion into a lifelong career.

Today, while serving in an executive leadership role as a director, I am also a Certified Executive Chef (CEC), allowing me to combine culinary expertise with operational leadership. Throughout my career, I have continued to grow through leadership roles ranging from regional oversight in skilled nursing operations to senior leadership positions in healthcare food service. My ability to lead while still understanding the culinary foundation of the kitchen allows me to connect creativity, innovation, and operational excellence together every day. My specialty is both cooking and baking from scratch, creating menus and recipes instinctively, and bringing passion, comfort, technique, and presentation into every experience I create.