We are lifelong food and beverage professionals dedicated to supporting our community of creative chefs and entrpenuers. We focus on education, innovation, and acceleration for talented makers, restauranteurs, and small business owners. Baked into everything we do are our core values of diversity, equity, and inclusion along with a commitment to creating sustainable economic development for our industry. Learn more at proofincubator.com

Amazing brewery in one of the most amazing places on earth!

Couldn't resist the opportunity to join a fun, and energetic beer loving team. We set out to build a free spirited craft brand that didn't take itself too serious;) I joined the founding team and spearheaded the capital raise, project management of construction, and operations. Completing the 12,000 sqft brewery in under 8months we opened in the fall of 2018 and haven't looked back. #KEEPITNKED

I’ve had the privilege and opportunity to create a one of a kind Consumer Goods based accelerator program focused on food and beverage products. Working with the talented team at CoLab we are in year two of the program helping scale, create products, and secure capital for early stage companies.

From spread sheets to loading grain I planned, directed, or coordinated the daily operations of the company. Collaborating with some of the best and brightest people I have ever worked with to identify and implementing corporate business strategy, formulating and maintaining divisional strategy that drive company goals, collaborative sales development, operational policies, manufacturing and process management, production planning for existing and new products, cost management, purchasing and planning, supply chain, quality assurance and logistics oversight...oh and I got to make Whiskey.

Originally hired to execute The Tennessee Whiskey Festival and work on the innovation side "Barrel house Labs"for Chattanooga Whiskey co./Tennessee Stillhouse LLc, I was quick to realize the awesome opportunity vision shared at Chattanooga Whiskey. Taking over operations in late 2014 and working with an amazing team we quickly executed a micro distillery experience in the hart of downtown Chattanooga. A little over a year late are team is hard at work growing distribution, tour experience, and constructing a 46,000 sqft production facility opening in spring of 2017! Needless to say the Whiskey World is good.

In the summer of 2013 I launched an experimental Pie concept bringing a new take on food and pies to the south we created an amazing brand and restaurant. The Fork & Pie concept certainly pushed the limits of food innovation and my skill set for its time. We launched several package pie filling lines and Hand Pie products in 2014. Failing to execute on several fronts and secure proper financials ultimately led to the business closing. I do consider the nearly 2 years of trying to make this concept succeed as my most valued experiences in life and business. I share this story of struggle and failure in hope that it benefits other entrepreneurs struggling to find balance in this crazy world. It is an experience that shaped and defined me as a business man, leader, husband, and father. While I went to school for nursing I consider this an equivalent to an MBA.

Finalizing the concept in the summer of 2011 & launching in August of 2011. We brought Chattanooga its first German fair in 40 years executing a high level of business fairly quickly. During our first fiscal year we reached 1 million in sales with only an 1,100 sqft space. By 2013 we where pushing 1.3 million. During that time I curated and developed all food and beverage menus, programs, training, as well as oversaw company operations from accounting to HR. I exited the business selling to my partner in late 2014.

Opening in 2007 On The List catering was a mobile bar and catering company. We serviced everything from high-end cooperate accounts in the 1,000’s to private dinners and tastings. Growing the business was challenging and competitive but a relentless focus on quality and customer service led to its success in becoming a premier Caterer for southeast Tennessee region. I exited and sold the company to my executive Chef in 2013, to focus on my restaurants and other pursuits.

Working for OSI for nearly 11 years and 2 years as a manager I was able to absorb a broad range of skills. Most notable was learning the ridged training and SOP processes put in place by the most successful restaurant franchise of its day. I spent time in nearly every job role a store could offer. This provided an opportunity to work on an “opening Team” which traveled to train new staff and launch new stores. I participated in 3 store launches learning shear grit and the ability to function under high stress/high pressure environments.