Chef/ Sugar Creek Restaurant, Nags Head
My love for food and cooking first began in my Fisher Price kitchen as a child. My love for food continued to grow as I got older and in 2001, my dream of becoming a chef became a reality when I graduated from the Culinary Institute of America, Hyde Park NY.
In 2001, I was hired as a line cook for the Hyatt Regency Hotel Restaurant Market Street Bar & Grill. My career as a chef began to advance when I began creating menus, creating wine pairing dinners featuring Walter Shug’s vineyards and then creating a six course beer pairing dinner featuring Sam Adams Beer. After countless events from weddings to tastings, I went from being the line cook to becoming the Sous Chef for Garde Manager and the Culinary Supervisor for the restaurant.
In 2009, I left the Hyatt Regency to gain more experience and was hired with Falcon’s Landing Air Force Retirement Community. At Falcons Landing, I developed creative brunches and brought back classic dishes to its patrons. During my tenure at the community, I worked with the Falcon Landing Ladies to publish a cookbook featuring their favorite recipes. I remained with Falcons Landing until my return to Hyatt Regency Market Street Bar & Grill.
In 2012, I joined the Sugar Creek Restaurant team. This enabled me to enjoy the Outer Banks lifestyle while honing my skills in Regional American and seafood cuisine. I am enjoying bringing my own variations to the restaurant’s established menu .
Since joining Sugar Creek, I have become an active member in the community I am associated with O.B.R.A.- Outer Banks Restaurant Association. I participate in Taste of the Beach in March each year and have taken home awards such as Best Display, People choice. I compete in the Chili cook off and have placed 1st. in Other Meats Category for my Seafood Chili 2014. I have taken 3 place in OBX Chowder Cook off. And for the last three years I have been working on and with the Outer Banks Seafood Festival.