This is a work portfolio with pictures I've taken since 2011. I hope that this collection of images gives the viewer a grasp of my style and how my work has grown over time. From 2011 to 2014 I worked in a high-end banquet facility, typically serving 200-700+ people. From 2014 to 2016 I worked for a niche bakery which produced Texan-style breads and pastries. From 2016 till July of 2021 I worked at Etch in Nashville, TN, crafting beautiful desserts, ice creams and breads geared towards fine dining. Since then, I’ve been writing and executing recipes and menus for a private club in Naples, FL as the Executive Pastry Chef. If you have questions, asks, comments, etc then click below and message me!
‘Breakfast’ flavors concept: maple baba al rhum, red miso caramel, malted whipped cream, whipped roasted white chocolate ganache, miso and roasted white chocolate seed crunch, fresh berries, and passion fruit berry curd.
Sundae with rosemary and lapsang souchong sorbet, fresh and spiced roasted strawberries and their sauce, fresh grapefruit, toasted and puffed rice with rosemary oil, grilled and marinated aloe, whipped genmaicha rice pudding, smoked sea salt.
Double-layered black tahini mousse and salted lemon mousse, preserved lemon curd center and shortbread with black lemon; black sesame and apricot compote, black sesame crunch, fresh lemon.
Top to bottom: Cranberry Plum Upside Down Cake, Roasted Fig and Apple Honey Creme Brûlée, Sweet Potato and Apple Hand Pies, Smoked Oolong and Roasted Plum Pavlova.