MACLEOD EVENTS
My Background
Personal Profile
My journey as a Personal Chef has been an extraordinary culinary odyssey spanning diverse locations. Specializing in curating upscale private catering experiences, I excel both independently and through collaboration with other esteemed chefs.
Moreover, I've had the privilege of immersing myself in the world of winemaking during my tenure at AvinoDos Wines in Napa, California. Embracing this captivating opportunity, I've cultivated a profound appreciation for the nuances of wine production. These experiences have seamlessly complemented my role as a Personal Chef, enriching my understanding of flavor profiles and the art of harmonizing food and wine.
As a meticulous culinary professional, I infuse my unwavering passion for excellence into every facet of menu development, testing, and execution. Just as I meticulously select the finest ingredients in partnership with local farmers and suppliers for my culinary creations, I extend a similar commitment to quality when curating the perfect wines to enhance my dishes.
In my quest to deliver unparalleled dining experiences, I actively collaborate with local farmers and external providers to procure the finest ingredients for my dishes. This steadfast dedication to quality and innovation enables me to cater to the discerning tastes of high-end clientele, and create unforgettable culinary moments that leave a lasting impression.
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Education
2022-2023
Culinary Institute Of America
The CIA Accelerated Culinary Arts Program in Napa, California, is a fast-paced, hands-on experience designed to ignite culinary passion. Led by expert chef instructors, it emphasizes sustainable practices and fosters creativity. Students collaborate, compete, and learn from renowned chefs, preparing them for successful culinary careers.
2018-2022
College of Charleston
Graduate from South Carolina, United States, with a Bachelor of Science in Hospitality and Tourism Management, along with a Minor in Business Administration. During my academic journey, I was also a proud member of The National Society of Leadership and Success, further enhancing my dedication to excellence and leadership.
Work Experience
2021- Current
Independent Contractor Various locations
Personal Chef
From California to Croatia and Florida to New York working I'll travel to wherever your event is. I have been a Personal Chef since August 2021, creating high-end private catering experiences across the globe. Collaborating with other chefs, I curate menus reflecting diverse regional cuisines. My attention to detail ensures flawless event execution, with prompt prep and timely service. I prioritize sourcing top-quality ingredients by working closely with local farmers and suppliers, leaving a lasting impression on clients and delivering exceptional dining moments.
2023-2024 (Winter Season)
Cloud 9 Alpine
Aspen, Co
Sous Chef
As Sous Chef at Cloud 9, I played a central role in driving the success of the kitchen operations, infusing them with both creativity and efficiency. Overseeing the daily activities of the restaurant, I ensured the smooth execution of tasks in accordance with the highest standards of food safety and hygiene regulations. From managing the arrival and storage of products to meticulously completing daily production lists, I maintained a keen focus on optimizing workflows to enhance productivity. One of my key contributions was the development of innovative daily specials, where I leveraged seasonal ingredients to craft memorable culinary experiences for our patrons. Additionally, I actively participated on the service line, liaising with management, overseeing inventory management, and assisting with financial tasks. My commitment to excellence extended beyond daily operations, as I continuously sought ways to refine and improve processes, driving continuous improvement initiatives that elevated the overall performance of the kitchen team. Cloud 9 thrived under my leadership, benefiting from my dedication to culinary excellence and my unwavering commitment to ensuring operational excellence at every level.
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2023
Avinodos
Napa Ca,
Cellar Assistant and Wine Educator within the tasting room
During my tenure at AvinoDos Wines in Napa, California, I thrived in a dual role as a Cellar Assistant and Wine Educator within the tasting room. As a meticulous Cellar Assistant, I diligently followed standard operating procedures, ensuring consistent and high-quality wine production. I adeptly handled various wine-related tasks, from cleaning and sanitizing winery equipment to managing pumping and barrel activities. My expertise in Plate and Frame or Lenticular Filtration techniques further enhanced the efficiency of the winemaking process. In the tasting room, I excelled as a personable Wine Educator, providing exceptional customer service and hosting engaging tasting experiences. My informative winery tours captivated guests with the rich history of AvinoDos and the intricate details of our winemaking techniques. By actively promoting AvinoDos wines, club memberships, and merchandise, I achieved success in meeting winery sales goals and cultivating lasting relationships with guests and wine club members. My time at AvinoDos Wines allowed me to showcase my passion for the art of winemaking while delivering a memorable and educational experience to our esteemed visitors.
2022
Prohibition
Charleston, SC
Line Cook
During my tenure at Prohibition in Charleston, SC, from April 2022 to July 2022, I held the role of Line Cook, showcasing my versatility and adaptability in a dynamic kitchen environment. Working across all stations, I seamlessly filled in as needed in garde manger, fry, sauté, and grill stations, demonstrating my proficiency in various culinary techniques. My dedication to ensuring a smooth and efficient service led me to expertly prepare food alongside the kitchen staff, ensuring that all menu items were cooked to perfection and served simultaneously with high quality and timely precision. In response to the executive or sous chef's guidance, I swiftly executed tasks and responsibilities, always maintaining a keen attention to detail. Additionally, I had the opportunity to contribute my creativity by assisting in the creation of specials and promoting various specialty items, further enriching the dining experience for our valued patrons.
2021
Charleston Grill
Charleston, SC
Chef De Partie
During my time at Charleston Grill in Charleston, SC, I held the esteemed position of Chef De Partie. As a vital member of the culinary team, I took charge of the Garde Manger and pastry sections, meticulously preparing all Mise en Place to guarantee flawless service and impeccable presentation. My responsibilities extended to maintaining inventory, ensuring that stocks were meticulously managed to retain optimum condition and quantity. Collaborating closely with Head Chef Michelle Weave, I actively contributed to the creation and successful implementation of new specials and weekly menu changes, thoughtfully considering seasonal ingredient availability and customer volume. Working in the realm of high-volume fine dining with limited staff, I honed my skills and expertise, delivering an unforgettable dining experience to patrons.
2020
Halls Chophouse
Charleston, SC
Garde Manger
During my tenure at Halls Chophouse, I served as the adept team leader of the station, overseeing the performance of two other dedicated employees and ensuring impeccable Mise en Place and seamless service. My responsibilities encompassed a diverse range of menu items, including raw and chilled seafood, salads, tartare, ceviche, and an array of appetizers. Additionally, during brunch service, I skillfully prepared delectable treats like regular and sweet potato pancakes, waffles, and assorted pastries. Recognizing the importance of efficiency, I took the initiative to restructure layouts within the pantry, optimizing operations for maximum productivity. My dedication extended to assisting Head Chef Adams in the selection and training of new pantry employees, contributing to the development of a talented and cohesive team.