I started my career in hospitality when I was 15 washing dishes and cleaning shrimp for a local seafood restaurant in Gonzales Louisiana. After serving in several casual establishments I landed in fine dining restaurant in Baton Rouge. When I became part of that world I desperately wanted to become a chef. While saving money for culinary school I was scouted by a Food and Beverage Director for a larger company to manage a new restaurant that was in a Renaissance hotel in Baton Rouge. After managing the beverage program there and getting to express my creativity through cocktails I was hooked. Since then I have opened multiple properties in five different states focusing on Beverage programs and ala carte dining. Having worked at the Ryland Inn as the Sommelier with Land Mark Hospitality in the past I was very excited for the opportunity to be General Manager at the Stone House.I started my career in hospitality when I was 15 washing dishes and cleaning shrimp for a local seafood restaurant in Gonzales Louisiana. After serving in several casual establishments I landed in fine dining restaurant in Baton Rouge. When I became part of that world I desperately wanted to become a chef. While saving money for culinary school I was scouted by a Food and Beverage Director for a larger company to manage a new restaurant that was in a Renaissance hotel in Baton Rouge. After managing the beverage program there and getting to express my creativity through cocktails I was hooked. Since then I have opened multiple properties in five different states focusing on Beverage programs and ala carte dining. Having worked at the Ryland Inn as the Sommelier with Land Mark Hospitality in the past I was very excited for the opportunity to be General Manager at the Stone House.