top of page

Resume

Professional Summary

Motivated and detail-oriented alumnus with a B.S.F.C.S. in Culinary Science and Nutrition from the University of Georgia, emphasizing sensory science through hands-on research and coursework. After exploring paths in pre-pharmacy, engineering, business, and soil science, discovered a passion for food, flavor, and sensory experiences. Contributed to two dairy-based sensory studies, skilled in methodologies, data interpretation, and food testing technologies. Blends technical expertise, culinary acumen, and research to drive innovations in product development and consumer analysis. 

Education

The University of Georgia, Athens, GA 

B.S.F.C.S. in Culinary Science and Nutrition (Focus: Sensory Science) 

Agricultural Technology & Field Operations

Certified Ag | Equipment & Technology Specialist 

May 2019 – August 2022 (Seasonal Full-Time) 

- Installed and calibrated sensitive weather stations and soil moisture probes across Southern U.S. farms. 

- Conducted technical installations at agricultural conventions and for high-profile clients. 

- Required early morning starts, hands-on labor, and attention to technical detail in rugged field conditions. 

Advanced Culinary Skills & Passion

- Self-taught cook with 7+ years of experience creating diverse, restaurant-quality meals across global cuisines. 

- Cook daily and weekly, refining advanced techniques in flavor development, plating, and precision cooking. 

- Deep culinary knowledge enhances sensory science work, providing insight into food texture, aroma, and experience. 

- Known among peers for exceptional skill, creativity, and commitment to excellence in the kitchen. 

Relevant Coursework

- Sensory and Food Science Core: Sensory Evaluation of Food, Experimental Study of Food, Intro to Food Science & Technology, Functional & Nutritional Properties of Foods 

- Nutrition and Health: Human Nutrition & Food, Macronutrients & Energy Balance, Food & Nutrition Policy 

- Production and Management: Food Principles, Quantity Food Production, Mgmt. of Food Service Orgs 

- Cultural and Safety Aspects: Cultural Aspects of Foods & Nutrition, Food Safety & Sanitation, Professional Development in Foods & Nutrition 

- Scientific Foundations: Chemistry I, Chemistry II, Organic Chemistry I, Biology I, Biology II, Microbiology 

Private Asset Manager | Independent

April 2020 – Present

- Fiduciary Portfolio Oversight: Entrusted with the management of multiple private investment accounts, including external family capital, utilizing disciplined risk-management protocols to ensure long-term capital preservation and growth.

- Strategic Macroeconomic Analysis: Synthesize complex financial data, technical indicators, and global market trends to execute informed, high-stakes investment decisions in volatile environments.

Transparent Client Communication: Maintain high standards of professional accountability by providing frequent, transparent reporting and strategic

rationale to stakeholders regarding portfolio performance and market positioning.

- Analytical Pattern Recognition: Developed institutional-grade skills in data interpretation and independent decision-making, consistently identifying market opportunities through rigorous research of company earnings and fiscal policy.

- Disciplined Risk Mitigation: Implement strict capital-exposure controls and stop-loss management, demonstrating the emotional intelligence and self-discipline required for autonomous financial operations.

Research and Sensory Science Experience 

Sensory Dairy Research Studies | The University of Georgia, Department of Nutritional Sciences 

Undergraduate Research Assistant 

September 2024 – May 2025 ​

- Led assistance in two advanced sensory evaluation projects examining lactose-free milk quality, consumer perception, and yogurt preference testing, contributing to enhanced product quality insights. 

- Implemented precise sample preparation protocols, including randomized three-digit coding and temperature-controlled serving to ensure data integrity. 

- Coordinated participant logistics, including sign-ins, incentive distribution, and strict adherence to research protocols for seamless study execution. 

- Spearheaded recovery and restructuring efforts following a major disruption, minimizing downtime and preserving study validity. 

- Utilized Qualtrics, Microsoft Forms, Compusense, and Excel to design surveys, conduct testing, and perform in-depth data analysis. 

- Interpreted complex results and authored concise scientific summaries to support publication and departmental goals. 

- Gained expertise in effective, discrimination, and descriptive sensory methods via integrated coursework and practical lab applications. 

Culinary Foundations & Passion Development 

Sous Chef | Local Steakhouse (High School Position) 

March-December 2017  

- Worked in a fast-paced kitchen preparing steaks, fried foods, and salads under tough, disorganized conditions. 

- Gained early experience in real-world food service, which inspired a deep and lasting passion for culinary arts. 

- Sparked a personal mission to improve cooking skills, leading to years of daily practice and advanced culinary ability. 

Food Product Development & Reformulation

- Directed independent R&D on health-focused food innovations, such as reformulated cakes and pizzas, achieving balanced nutritional profiles without compromising taste. 

- Engineered formulations featuring low/reduced sodium, fat-free/reduced, sugar-free/reduced, and gluten-free options, resulting in viable prototypes. 

- Innovated gluten-free and reduced-sodium pizza recipes that maintained superior sensory appeal, as validated through iterative testing. 

- Conducted formal sensory panels evaluating taste, texture, and overall acceptability to refine products for market readiness. 

- Applied advanced food chemistry and functional ingredients in iterative processes, optimizing for consumer preferences and regulatory compliance. 

App Development Competition & International Presentation 

High School App Development Team | Team Member and Winner 

Westwood 2017 

- Collaborated on a high school team to design and develop an innovative mobile app as part of a competitive program, focusing on problem-solving, coding, and user-centric design. 

- Secured victory in the competition, earning an invitation to Dubai to present project details to a prestigious panel of extremely influential global leaders. 

- Delivered in-depth presentations on the app creation process, including ideation, development challenges, technical implementation, and iterative improvements, honing communication and public speaking skills in an international setting. 

- Gained exposure to cross-cultural collaboration and high-stakes innovation, bridging technical skills with real-world application and networking opportunities.

Dining Hall Operations Practicum

The University of Georgia Dining Services (Snelling) | Athens, GA 

Practicum Participant 

Spring Semester 2025 

- Collaborated with dining hall staff in a semester-long practicum, performing daily operational tasks such as food preparation, serving, and inventory management to gain real-world insight into high-volume food service environments. 

- Conducted on-site inspections by filling out safety and compliance forms, monitoring sanitation practices, and reporting any deviations from protocols to ensure adherence to food safety standards. 

- Balanced dual roles as an active team member and inspector, identifying potential hazards, recommending improvements, and contributing to outbreak prevention through proactive risk assessment. 

- Applied classroom knowledge from food safety and management courses to enhance operational efficiency, fostering teamwork and regulatory compliance in a fast-paced setting. 

Certifications and Food Safety Knowledge

- ServSafe Certified, demonstrating a comprehensive understanding of food safety principles and best practices.

-HACCP Certified 

- Extensive knowledge in product package creation, including proper labeling, creation of nutrition facts labels, and compliance with USDA requirements and federal laws pertaining to food and safe packaging. 

- Proficient in safety protocols, outbreak prevention strategies, and general sanitation practices to ensure regulatory compliance and minimize risks in food handling and production environments. 

- Member of the Research Chefs Association 

Gallery

Quick Stats 

9+ Years of Culinary Mastery- From serving as the primary second-in-command under the Head Chef, directly overseeing kitchen operations, high-volume line production, and staff coordination to mastering global cuisines, baking, and artisanal coffee roasting, I bring nearly a decade of high-level culinary execution and flavor development to every project.

​​​

2 Major Sensory Research Studies- Directly involved in the execution, data collection, and analysis of in-depth fluid milk sensory studies at the University of Georgia. Provided critical technical support for a yogurt study, including survey design in Compusense and extensive analysis of foundational research papers.

​

3 Years of AgTech Field Operations- Managed the technical installation and calibration of precision agricultural monitoring systems across the Southern United States. Developed strong professional relationships with farmers across the region during three years of field operations with Certified Ag, building a reputation for reliability and technical support within the local agricultural community.

​

4+ Years of Asset Management- Entrusted with the fiduciary responsibility of managing multiple private investment portfolios, utilizing disciplined risk management and macroeconomic analysis. Maintain frequent and detailed communication with stakeholders, providing regular updates on market shifts, portfolio performance, and the strategic rationale behind high-stakes decisions.

​

1 B.S.F.C.S. from the University of Georgia- A degree in Culinary Science and Nutrition with a specialized focus on Sensory Science and food chemistry.

bottom of page