Primarily self taught, Todd studied music at Appalachian State University and worked through college in various kitchens of Boone, NC. Todd moved to Washington DC in 2008 to further his culinary experience. Through hard work and dedication to local and seasonal cuisine, Todd led the kitchen team at Restaurant Nora in Washington, DC as Executive Chef of the first certified organic restaurant in the United States.
In 2014, Todd relocated back to WNC with his family and worked with Chef Kyle McKnight at Highland Avenue in Hickory. In March, 2014 Todd relocated to Asheville, NC as Executive Sous Chef at Seven Sows, and after five months of diligence, craft, passion, and hard work was promptly named Chef de Cuisine in August of 2014. Todd participated in several of Mike Moore’s famous Blind Pig dinner series in Asheville and worked with local chefs at the famous underground supper club series. In 2015, Todd joined the Indigo Road Group as Executive Chef of The Oak Table in Columbia, SC.
Accolades & Publications
- Active in the community, he was a participating Chef and Educator at the 2010 White House Easter Egg Roll. He also participated at a Sunday Supper James Beard Foundation Benefit and the Annual James Beard Award Ceremony in 2012.