"I was always passionate about cooking for my family and wanting to pursue a culinary career so my first job was a cook. I gained years of fine dining cooking experience before training in culinary techniques and flavor profiles at the Culinary Institute of Virginia. After graduating in 2013 with management role experience also, I became AQUA's Sous Chef and later Executive Chef. I strengthened my culinary skills further as the Roundsman Chef at the state of the art Sierra Nevada Brewing Co Taproom in Asheville, NC. I learned a vast amount about various culinary styles while there and returned to AQUA with more culinary passion than I've ever felt and with a dedication in creating a unique culinary experience for every AQUA guest."