The Hilton, Atlanta
I grew up in New Orleans and became fascinated with the cuisine of the area at an early age. I worked in my fathers and uncles family restaurants in southern Alabama as a teenager. After high school, I moved back to New Orleans and attended Delgado Community College and graduated from the Chef’s Apprentice Program. During college and after graduation, I worked at Joe Marcello’s Lenfant’s Restaurant baking popovers and assisting the Pastry Chef in New Orleans. After Lenfant’s Restaurant, I accepted the assistant Pastry Chef’s positon at the Marriott Downtown New Orleans. I was promoted to Pastry Chef with the Marriott Hotels in Richmond, Virginia and Fort Lauderdale, Florida. I still wanted to get some pastry experience in Europe and worked at the Sheraton Hotel in Brussels Belgium, Maspa Marzipan Factory in Antwerp Belgium and The Popocatepetl Restaurant in Rotterdam, NL.
Eventually it was time to come back home and I became Pastry Chef for The Watergate Pastry Shop in Washington, DC before moving back to New Orleans to be Pastry Chef of The Fairmont Hotel. I then moved to Atlanta, Georgia to accept the Executive Pastry Chef position at the Swiss Hotel in Buckhead. After working with the Swiss Hotel for 7 years, I moved on to the Hilton Hotel in downtown Atlanta. Have been at the Atlanta Hilton for the last 16 years as the Executive Pastry Chef overseeing Nickolai’s Roof, Southern Elements, Trader Vic’s, Market Place and banquet desserts.