How long have you been with Cypress and why do you love working here? 

          Since we opened back in August of last year. I love the team here at Cypress. We have a really awesome group of talented people and I feel privileged that I am a part of that. 

Where did you work before?

          “Brent refers to me as the Northerner because I’ve spent 8 years up in Minneapolis. There I worked for the Radisson Hotel Group, Revival, and Mendoberri.”

What’s the most challenging part of your job?

          The restaurant world has been upside down since Covid and, as we’re recovering, it’s almost like we have to reopen again. Staying one step ahead is the challenge now.  

     How did your career start?

     “Back in high school, I worked at Chick-fil-A; I really loved their approach to customer service and the way they serve the guest. I realized that I can put that love of customer service together with a passion for food. I began cooking part-time at a lodge out in Jackson Hole Wyoming and got into a culinary program at The Four Seasons resort there. I then ended up moving to Minneapolis to attend Le Cordon Bleu where I also started out as a dishwasher at a small cafe. I was then able to be part of the opening team at the Radisson Blu Mall of America hotel. From there, I moved on to a couple of other establishments and now my journey has brought me to Cypress Social.” 

What’s your favorite dish to cook?

          One of my favorite things is “Revival Night” at my house, which is an ode to a southern restaurant I worked in up in Minneapolis. I’ll make fried chicken, grits, hoppin’ john, collards, cornbread, etc., it makes for a real good time.

Who’s a chef you look up to the most in the community?

          I spent a short time working with Brayan McFadden at Brood & Barley and I learned a lot from him there. He’s a very talented chef and I excited that they’re bringing more great food to our town. 

Where do you see yourself in 5-10 years?

Hopefully still in Little Rock, running restaurants and perhaps opening my own.