Executive Chef

Anchored by Passion, Driven by Flavor 

Born and raised in Jeffersonville, Indiana, Chad grew up with a deep connection to the Ohio River and developed a passion for water sports, especially swimming.
Chad discovered his passion for cooking in high school while working at Logan’s Roadhouse. He was captivated by the open kitchen and watching the chefs work their magic.

He joined the U.S. Navy after high school as a Mess Specialist, gaining valuable culinary experience, especially in patient care and dietary needs. After leaving the Navy, he pursued his culinary education at the Scottsdale Culinary Institute and worked in restaurants across various cities.

In 1997, he found his calling as a Banquet Chef at Churchill Downs, where he thrived in event catering, particularly during the Kentucky Derby. Most recently he has been overseeing concessions with the New York Racing Association in New York City. Over the past few years, Chad has expanded his expertise in concessions, working at major venues and events across the country.

Chad is committed to continuing his growth as a chef, pushing boundaries, and sharing his knowledge with others. Cooking is not just a profession for him; it’s a passion that has shaped his life and allowed him to connect with people in meaningful ways.