About Chris

I’m a former marketing consultant, having worked with top Fortune 500 brands – and then everything changed, when I followed my heart into the world of the kitchen.

I became a chef, restaurant owner, author and speaker, having spoken on 2 TEDx stages and for companies, organizations and schools all over the country focused on leadership, career fulfillment and inspiring others to live their best selves.

Author

My first book, Making the Cut: What Separates the Best From the Rest an Amazon Bestseller profiled the world’s most acclaimed chefs and told their stories of success, failure, and what it takes to make it in the cutthroat world of restaurant kitchens.

Keep an eye out for my second book that should be released in late 2017, entitled Lead Like Chef: The 7 Principles That Guide Powerful, Successful and Humane Leaders.

Author

My first book, Making the Cut: What Separates the Best From the Rest an Amazon Bestseller profiled the world’s most acclaimed chefs and told their stories of success, failure, and what it takes to make it in the cutthroat world of restaurant kitchens.

Keep an eye out for my second book that should be released in late 2017, entitled Lead Like Chef: The 7 Principles That Guide Powerful, Successful and Humane Leaders.

Speaker

Having appeared on over 100 TV segments on stations across the Southeast, the natural next step for me was to take the stage and to share my message with a wider audience. My first TEDx talk in Norfolk led to another one in the town of my alma mater, Tuscaloosa, AL 2015.

Since, I’ve spoken with companies large and small and with brands well known and others that aren’t so much.

TEDx Talk

Latest Articles

8 Reasons Why Your Staff Doesn’t Respect You

Horror stories roll into my inbox daily as chefs, managers, and owners complain about how they don't understand what they've done wrong; another no-call, no-show? A new cook shows up for his first shift and doesn't return for his second? Nothing ever seems to get...

read more

How to Increase Your Restaurant’s Sales in 3 Easy Steps

Most of us as restaurant owners and operators focus our number-crunching-attention on a few metrics that can be very telling bits of information as to the health of a restaurant or bar. One of the big ones is costs - food costs, bar costs, labor costs. Inventory...

read more

Lessons Learned From Closing the Doors of a Restaurant

Earlier today I went back to grab a pile of cookbooks that I had left behind. I sold my share in the restaurant two and a half years ago and they'd sat, collecting dust in the windowless office, since. I was obviously no longer a partner, but today we closed the doors...

read more

Clients

Ready For My Best Advice?

As a chef, author, & entrepreneur I'm constantly working to inspire and motivate others. Subscribe today and start getting articles and updates with my best advice directly to your inbox. 

You have Successfully Subscribed!

Free Chapter of Making the Cut!

I spent time with the world's best chefs to learn what separated them from the rest. I’m proud to share these stories and spread some good in the world and to have penned a book that needed to be written.

Success! Check your inbox for your free chapter now!

Want to learn how to create a successful career in the Kitchen?

I will send you my 10 Day Challenge, plus my best advice, valuable resources, special offers and free gifts!

You have Successfully Subscribed!

Pin It on Pinterest