I was born in Harare (Salisbury), Zimbabwe (Rhodesia) and immigrated to the United States in 1982. I graduated from Johnson & Wales University, Charleston in 1991 with an AOS in Culinary Arts, during which I did an externship with The Grove Park Inn and Country Club. It was there that I realized my passion for the fine art of pastry. After graduation, I returned to work at The Grove Park Inn under the guidance of their Executive Pastry Chef, Kimberly Brock Brown. I later returned to Johnson and Wales to complete a BS in Food Service Management.

My next move was to the Stouffer Waverly Hotel in Atlanta, GA as the Assistant Pastry Chef. An opportunity for advancement lead to the position of Pastry Chef at the Renaissance Concourse Hotel, also in Atlanta. After several years I began to look for more of a challenge and joined the Ritz Carlton Hotel, Downtown Atlanta as the Assistant Pastry Chef. I was approached by EatZi's Market and Bakery and took the position of Executive Pastry Chef, which unfortunately was short lived due to a corporate restructuring of the EatZi's concept. Sales was my next move and I worked for Culinary Master's Corporation as their Corporate Pastry Chef where I was responsible for coming up with new marketing ideas, product testing and demonstration as well as outside sales, but I really missed being in the kitchen on a daily basis.

I joined the Piedmont Driving Club in 1999 as the Executive Pastry Chef, where I have remained.