In the last decade, I have been faced with opportunities that have both enlightened and humbled me. At 23 years old I opened/operated my first dine-in restaurant in Gulfport with some very talented friends and saw a meteoric rise to prominence in our community. Prior to that, I was one of Tampa Bay’s youngest graduating Emergency Medical Technicians. In no way do I consider these accomplishments solely earned, but from the mentorships and caring father figures/friends who helped me along the way. In that decade I have organized fundraisers, Chef’s Tables, and a litany of other business operations sometimes reaching upwards of one thousand of people involved. After COVID-19, it was in the interests of myself as well as my colleagues involved in our operation to close our beloved El Chapo Taco and Dilly’s Gills restaurant locations. However, we remained very active in the St. Pete/Tampa food scene. The Good Life Catering was created to bring premium chefs, cooks, and bartenders to a variety of clients across Tampa Bay during and after Covid-19. Since its conception, TGLC has paved the way for dozens of young chefs trying to make a name for themselves in Tampa Bay. I have a decade of high-volume and fine-dining experience, with many of those years focused on food science and management. While I do not consider myself a trained chef, I have still facilitated institution-like standards in every operation embarked on in this industry. The chefs who are today now successful business owners who started with TGLC have well-earned confidence in their professional capabilities. It came at no short sacrifice. Today, I return to the medical field after years of experience in small business ownership I wouldn’t change anything. However, I have many reasons for returning to health and human services as I am currently seeking my HSA-Management Bachelors through SPC’s Health Administration program. My affinity for yhe medical field combined with the attitude and perspective of a business owner/operator has blossomed my confidence in the impact I wish to provide to Tampa’s Health Services. It is my goal/mission to provide all hospitals in Tampa Bay with consistent, high-quality food service programs that promote culinary apprenticeships and fluid menu design. As well as providing high-quality, low-cost food for hospital staff so they can enjoy the full time of their break(s) without having to leave work. It is my belief that small gestures like these can bolster our world-class healthcare system. God Bless Tampa Bay, and its beautiful surrounding enclaves.