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

The #1 Thing the BEST Restaurants Do Differently Than the REST

It’s no secret that the restaurant industry has so many moving parts – the numbers, staff, inventory, customer service/interactions, ordering, menus, specials, weather, equipment and the list goes on. One of the real challenges (which is also one of the reasons why we...

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15 Cardinal Sins of the Kitchen That Chefs Hate the Most

We’re in a tough industry. We work long hours. We often don’t get paid that great. We are constantly putting out fires and having to adjust to some new issue. Needless to say, it’s stressful, but the more we can control the environment and the people around us, the...

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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.

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