Jimmy joined the Army as a parachute rigger with the understanding that he would also attend their culinary program in Fort Lee, Virginia where he graduated in the top of his class. With this experience he received a scholarship to the esteemed Johnson & Wales University’s culinary program in Charelston, South Carolina where his education was cut short by being activated in the first Gulf War. Upon discharge, Jimmy took the advice of Louis Osteen of Louis’ Charelston Grill and headed for Chicago to truly fine-tune his skills the old fashioned way, by working for some of the greatest chefs in this country’s finest restaurants. Gordon, Le Parroquet, Marche, Park Avenue Café, Charlie Trotters and many others fueled this Nashvillian’s passion.

Since returning to Nashville you may have enjoyed some of his creations at the Wild Boar and other local restaurants. It is now Jimmy’s desire as a private chef to make available this grand level of cuisine and dining to those in his hometown. It has been his life long pursuit to heighten the awareness of food to the ultimate artistic level, that which nourishes all 6 senses. Commission Jimmy for your next special event.