I graduated from Johnson and Wales University, Charleston campus, in 2001, with a bachelors degree in culinary and an Associates in Hotel Restaurant Management. I worked for J. Alexanders Restaurant Corporation for 3 years, which had Jen and I moving around a lot between Florida and Ohio. We missed Charleston so much we were actually married here while still living in Ohio and decided to quickly move back. From there I took a position as the Executive Chef at Blackbaud and … and later into a culinary consultant position with Sysco Foods of Columbia. I enjoyed sales and chose to take a step out of my comfort zone and took a jump from “the kitchen to the Operating Room” with Stryker Medical….it was a completely different role, one I enjoyed and challenged me in a completely different way. However, I missed my culinary background and decided to leave medical device and get back to my roots. I missed the challenge of the kitchen and have since branched out on my own to launch Daniel Island Dinners.
Daniel Island Dinners objective is to get families to sit down at the dinner table and enjoy a healthy meal together during the week. These meals are fully prepared meals every day, Monday through Thursday, to help take the worry out of fixing dinner on busy nights when you do not have time to think about it, much less prepare it. We also have a separate catering division. We have created 10 course tasting menus for dinner parties, and catered functions over 300 people with our BBQ trailer….really we can help bring any catering idea you have to life.