Nashville, Tennessee, United States
Food & Beverage Manager at Southall Farm & Inn with a passion for hospitality, leadership, and delivering exceptional guest experiences. My career has been built on a foundation of leading high-performing teams, developing talent, and creating cultures centered around excellence, accountability, and service. Prior to stepping into my current leadership role, I worked as a cook at January, Southall Farm & Inn’s Michelin Green Star restaurant, where I gained invaluable experience in sustainable cuisine, precision, teamwork, and world-class culinary execution. That experience continues to influence my approach to hospitality leadership today. Throughout my professional career, I have spent over 15 years in leadership positions, managing teams, driving operational excellence, and fostering strong organizational cultures. Whether in culinary operations, food and beverage management, or broader business leadership roles, my focus has remained the same: developing people, elevating standards, and creating memorable experiences for guests and team members alike. I am passionate about hospitality, continuous growth, and building teams that are committed to excellence in every detail
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