I started my culinary career in 1999, when I moved from San Diego, California to Georgia. I began my work at the Iron Skillet Restaurant in Carnesville, GA. After two years learning "the line" and getting familiar with how a kitchen worked, I moved on to an O'Charley's Restaurant in Cumming, GA.

I then began researching dozens of schools and finally chose to attend the Southeast Institute of Culinary Arts in St. Augustine, Florida. While there, I worked at various local seafood restaurants as well as all of the schools' catering events and food shows.

After graduation, I worked on the East Coast Culinary Circuit, which is a large group of high-end resorts, hotels and private clubs, primarily in New England and South Florida. I worked as the Sauté' Chef at the Basin Harbor Club in Vermont during the summer months and the Lost Tree Club in West Palm Beach, Florida during the winter.

In the spring of 2005, I was between my seasonal jobs, and I began working at T60 Grill. However, with the success of Coach's Low Country Boil^® Seasoning, Coach Joe has given me an opportunity to apply my culinary training to the development and promotion of recipes that feature the Coach's Low Country line of food products.