chef bios

 

Todd’s passion for cooking began at home with his family. Being raised in south Louisiana by a Cajun French father and an Irish mother, fine food was an integral part of Todd’s heritage and culture. Todd was raised hunting, fishing, gardening, and preparing food according to the seasons.

 

Todd began his hospitality career in 1984. After nine years in the bar and restaurant business, Todd began cooking professionally at The Olive Garden in Kenner, Louisiana and was part of the opening team of the second largest opening in company history.

 

In 1994, Todd began working at Maximo’s Italian Grill, a fine dining Northern Italian Restaurant in the French Quarter of New Orleans, Louisiana. While working at Maximo’s, Todd began pursuing a degree in Culinary Arts.

 

In 1997, Todd moved his family to Baton Rouge, Louisiana and completed his Culinary Arts degree at the Culinary Arts Institute of Louisiana.

 

While studying at CAILA, Todd began working at the Camelot Club, Club Corp of America in downtown Baton Rouge, Louisiana.

 

After graduating from CAILA, Todd worked as the Sous Chef under Chef John Folse at White Oak Plantation in Baton Rouge, Louisiana. Todd prepared food for on and off site catering events and assisted Chef Folse with live demos.

 

In 2000, Todd returned to CAILA as the Kitchen Lab Instructor and taught the application of French method and technique to culinary arts students.

 

In 2002, Todd became the Market Chef at Maxwell’s Market, a gourmet market in Baton Rouge, Louisiana.

 

In June 2006, Todd moved his family to Texas and became the Sous Chef at The Cliffs Resort at Possum Kingdom Lake. In September 2009, Todd was promoted to the position of Executive Chef at The Cliffs Resort.