About Chef Bear

---

I want to take a moment to sincerely thank everyone who has supported me since my departure from Tide to Table Restaurant. Your encouragement and belief in me during this transition have meant the world.

For those who may not know much about my background, I’d love to share a bit more about my journey and what I bring to the table professionally. I’m a proud Ohio native—born and raised in Columbus (Go Bucks!)—and the second youngest of six siblings. My passion for food began early and led me to pursue formal training through the prestigious apprenticeship program at The Greenbrier Resort in White Sulfur Springs, West Virginia.

Over the years, I’ve earned certifications as a Certified Executive Chef (CEC) and Certified Pastry Chef (CPC) through the American Culinary Federation, and have remained active in the National Restaurant Association, the World Academy of Chefs, and the James Beard Foundation. I've had the honor of being nominated as Best Chef and serving as a guest chef at the James Beard House in New York.

My career has taken me to some of the most respected kitchens and resorts across the country, including:

The Greenbrier Resort – White Sulfur Springs, WV

The Greenville Inn – Greenville, ME

Pinehurst Resort – Pinehurst, NC

Chateau Elan Resort & Winery – Braselton, GA

Stonebridge Golf & Country Club – Albany, GA

“Copious” – Columbus, OH (recognized as the city’s #1 farm-to-table restaurant)

I’ve also had the incredible opportunity to volunteer, mentor, and compete at the highest levels of culinary excellence, representing American talent at events like the World Pastry Cup and the Bocuse d'Or in Lyon, France.

Beyond the kitchen, I’m a proud father, an avid fisherman, and a classic car and hot rod enthusiast. I bring passion, precision, and a deep love for hospitality to everything I do—and I look forward to continuing to share that with you.

Thank you for being part of my journey.