I was born and raised in Columbia, SC. My love for food started young, as most meals were cooked from scratch in our house (dining out was a luxury). I was always helping my mom with dinner (whether she wanted me to, or not!) and loved Sunday mornings spent making brunch for the whole family with my dad. My love of baking was inspired by my Grandma Jane at a young age. One of my very first memories of baking is with her, when I wasn’t even as tall as our kitchen counters, helping her make a three-layer carrot cake. In 2010-2014 I attended Trident Tech for baking and pastry where Kelly Wilson really helped inspire and foster my love of fine dining plated desserts. In 2013 I was fortunate enough to land my first pastry job at Cypress working for Andrea Upchurch, who was also a great inspiration and mentor in my culinary journey. I went on to accept the pastry chef job at High Cotton and later, Hall’s Signature events. In 2019 I was honored to be offered the Executive Pastry Chef position with the company that started my pastry career and I have enjoyed creating comforting and nostalgic desserts at Magnolias ever since.
7:00 pm - 9:30 pm
