| 1996-present | Active Member, American Culinary Federation, National Level |
| 2005 | ServSafe Training Certification, Florida Department of Health |
| 1998-2002 | Participating Chef, Taste of the Nation, Greenville, SC |
| 2002 | Chef Chairman, Share Our Strength, Greenville, SC |
| 2001 | ServSafe Training Certification, National Restaurant Association |
| 2001 | Participating Chef in the Star Chef's Auction for The March of Dimes |
| 2000-2001 | WSPA Channel 7 News; appeared five times on The Carolina Cook |
| 2000 | Executive Chef, Voted "Best Seafood Restaurant in Greenville," Greenville newspaper |
| 2000 | Participating Chef for "B," a part of Greenville, Benefit for St. Francis Women's Health Center |
| 1998 | Participating Chef for Friends of Santa Fundraiser, dinner benefitting kids with cancer |
| 1997-1998 | President, Western North Carolina Chefs Association, Chapter of the American Culinary Federation |
| 1997 | Participating Chef for the Esmeralda Inn fundraiser, North Carolina |
| 1996 | Participating Chef for the Hickory Nut Gorge Flood Relief fundraiser |
| 1992 | S.H.I.N.E. Luncheon, Dionne Warwick Cancer research fundraiser, USVI |
| 1992 | US Culinary team for the Virgin Islands, received five silver medals and two bronze medals |
| 1991 | Four Star Rating, Spinnaker Sea Grill |
| 1991 | Voted "Best Chowder on the Treasure Coast," Miami Herald newspaper |
| 1984 | Graduate of the Culinary Institute of America, New York |