Dennis graduated at the head of his class with High Honors from the Culinary Institute of America (CIA) in Hyde Park, New York. He also holds a Bachelor of Arts degree from Florida State University in Tallahassee, Florida and Master of Business Administration and Master of Arts degrees from Southern Methodist University in Dallas, Texas.
Prior to culinary school, Dennis worked as a line and banquet cook in Dallas. During his education, he cooked at the CIA’s American Bounty, Caterina de’ Medici, and St. Andrew’s Café restaurants, as well as Alice Waters’ Chez Panisse in Berkeley, California. Though most of Dennis’ five-month internship at Chez Panisse was spent in the kitchen, he was also exposed to the restaurant’s sustainable farms and dairies, the Edible Schoolyard Project, and Slow Food philosophies. Dennis remained in New York after graduation to study wines and spirits, culminating with the successful completion of the Court of Master Sommeliers’ Introductory Exam.
Before embarking on a culinary career path, Dennis served in marketing, public relations, and development capacities with performing arts organizations in Dallas, Miami, and Savannah.
Dennis’ unique combination of culinary, marketing, and management experience allows him to successfully pinpoint food trends and to develop the recipes and products necessary to satisfy consumer needs. In addition, his time at Chez Panisse – as well as volunteer work at a small-scale, sustainable farm – provide him with specialized insight into some of the biggest trends in today’s food industry.
Dennis is a member of Slow Food USA.
