Our Leadership Team

While residing in Naples, Florida, I have honed my culinary expertise across various esteemed country clubs, collaborating with exceptional chefs along the way. My culinary journey began at Golf Harbor Country Club in Fort Myers, where I seized the opportunity as a grill cook, skillfully preparing an array of proteins such as veal chops, lamb rack, duck breast, filet mignon, and more. Venturing to Naples, I continued my culinary exploration as a grill cook at Mediterra Country Club, delving into the realms of soups, sauces, and off-site catering.

Under the guidance of CIA graduate Chef Gregg John, I absorbed invaluable culinary insights, cultivating my passion for the art of cooking. Drawing inspiration from culinary luminaries like Thomas Keller, Gordon Ramsay, John George, and Charlie Trotter, I dedicated the first decade of my career to working under exceptional chefs at various country clubs. Notably, I had the privilege of preparing meals for distinguished figures such as George W. Bush, Jeb Bush, and even the bass player of AC/DC – a surreal experience, to say the least!

Transitioning to a new chapter in my life, I married Erica Klaw and relocated to the vibrant state of Georgia. At Ansley Golf Club, I assumed the role of Sous Chef, overseeing Sunday brunch and curating menus for lunch and dinner. After a rewarding three-year tenure, I embraced a Chef position at the Defoors Center, a cafe specializing in weddings and banquets. Following a successful two-year stint, I embraced the role of DSD/Chef at Saint Ann’s Terrace Independent Living, where my culinary creations brought joy to residents.
Now, I am thrilled to bring my culinary passion and leadership skills to Legacy Ridge as the Dining Director, committed to crafting exceptional dining experiences for all.