From 1991 to 2017 he worked at Shepherd University, moving up from a part time catering employee to the Assistant Food Service Director of Dining/Executive Chef. It was a unique experience filled with tremendous learning opportunities and he enjoyed the challenges in creating new ideas and concepts on a very limited budget. In the fall of 2014 he felt a calling to leave Shepherd Dining and move into a more community based natural and organic setting, in 2016 he found such a place, a community market located at the other end of town. So in January 2017 he left collegiate food-service to take co-ownership of the Community Garden Market of Shepherdstown. In 2019 the opportunity to join Mountaineer Recovery Center as Hospitality Chief became the next phase of his life and God’s preparations through his various endeavors prepared him for his new journey.