From the Caribbean Island of Jamaica, I moved to Lynchburg, Virginia in May of 2000 with my wife StacyAnn. During those years, I joined the professional staff of Boonsboro Country, and we have three wonderful children. I came on as the Sous Chef then. As I settled in this beautiful clubhouse, my goal is to continue to strive for excellence.

In 2004, Boonsboro Country Club promoted me to Executive Chef. In November of 2004, I attended the Club Chef’s Institute at the Greenbrier Resort for the next 3 years. In February of 2005, I joined the American Culinary Federation, one of the largest organizations for chefs. For the next two years I started the certification process with the American Culinary Federation. In May of 2007, I did the requirements by doing exams and practical cooking. I was age 30 and was one of the youngest Executive Chefs to earn the title of Certified Executive Chef by the American Culinary Federation. Then in 2017, I earned certification through the World Association of Chefs Society (WACS). I have been working here at Boonsboro Country Club for 24 years. From time to time, I go to various locations to evaluate other chefs that are going through the process of certification, which is becoming a big part of our industry requirements.

      I have a Bachelor of Science Degree in Culinary Management from the Art Institute of Pittsburg. I also attended the Runaway Bay, Jamaica H.E.A.R.T. Hotel & Training Institute in 1994. My previous work history was with Wyndham New Kingston, Hilton New Kingston, Wyndham Rose Hall Resort Montego Bay now (Hilton Rose Hall Resort), TryAll Beach-Golf & Tennis Club, and Holiday Inn SunSpree Resort. Since then, ACF featured me in the November-December 2022 issue of the Culinary Review Classical vs Modern Jamaican Cuisine. I have also accepted the awards of the Southwest Virginia Chapter “ACF Chef of the Year” (2022), and “ACF Presidential Medallion” (2023). As of now, I hold the title as the ACF Southwest Virginia Chapter President (2023-2025). I have been in the culinary field for thirty plus years, and I have enjoyed every moment and continuing.

      My areas of interest are spending time with my family, cooking with a passion, golfing, ice & fruit sculpting. These interests help me to relieve stress, keep things in perspective, present, and stay calm. “Life is too short”! Live your passion!

I am currently the the Head Chef at Brood Restaurant and Bar in Salem, VA. In 2021 I graduated from the Culinary program at Virginia Western Community College.

I grew up in Crozet, VA, and attended the Art Institute of Washington DC. After graduating from culinary school in 2012, I have worked in a variety of places from hotels to restaurants. I met my husband in 2013 and moved to Lynchburg, VA. Shortly after moving to Lynchburg, I got my first big break and started as the Baker at Randolph College where I stayed for 3 years. in 2017, I decided to move on from Randolph College and got the opportunity to be the pastry cook at Boonsboro Country Club. Over the past 7 years, I have grown a lot at the club, where I am now Sous Chef/ Pastry Chef. Currently, I am working on getting my Certificated Working Pastry Chef Certification through ACF and am serving on our local ACF chapter board as Secretary.

Tanita's Bio is coming soon!

Donald's Bio is coming soon!