A South Carolina native, John followed his passion for entertaining and cooking and enrolled at Johnson and Wales University to study culinary arts. During his internship at Sun River Resorts in Oregon, he got to experience catering at a whole new level. He learned as much as he could while there, working small to very large corporate events, and used his southern hospitality to impress many in the Pacific Northwest. Upon returning to South Carolina, he entered the food and beverage industry in fine dining. Working his way through the ranks until becoming Executive Chef for several different restaurants in Columbia. Missing his catering event experiences, he started working at Forest Lake Club with the planning and production for their onsite events. Several years later he was hired to execute events for Tronco’s catering, the largest caterer at the time. While there he started planning and executing production for many large corporate events and oversaw the whole operation. Upon moving back to Charleston, he took a job with the REV/RERUN hospitality group as kitchen manager/ culinary trainer. This kept him busy moving around several different restaurant concepts fine-tuning the daily operations and training new culinary managers. In 2015, he became a member of the culinary team at Home Team BBQ Sullivan’s Island. When an opening occurred in the catering department for Home Team it was a match made in heaven. He quickly organized and helped streamline the catering procedures for development and growth. Now that we have six locations involving catering and events, he became the catering operations manager for the company and hasn’t looked back since. The opportunity to become director of catering and special events opened in 2022 and he was clearly ready for the next challenge. He continues to improve our catering and special events department wherever needed. You will see him at events ensuring everything is running smoothly with a big smile on his face.