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Culinary Journey 

From a early age, Dakota's aspired to become a chef 


While studying Culinary Arts at Johnson and Wales University, Dakota trained under James Beard Nominated Chef Timon Billoo at Sugarcane Raw Bar & Grill. 

After earning a Degree, Mickey Mouse heard about Dakota's passion for cooking and hired him as Commis Chef at Coral Reef Restaurant in Epcot. As a chef at high-volume restaurant (700-1,000 people a night), My skills in grilling meats, and fish become very precise. 

In 2012, He enrolled at the University of Alabama and received a Bachelor's degree in Restaurant & Hospitality Management.

Roll Tide Roll !!!!!


My Story

After Graduating from Alabama, Dakota found his home behind a Bar


After 6 months of bartending, The Redmont hotel promoted him to director of Food and Beverage. He managed the hotel's outlets including a restaurant, cafes, and a Rooftop bar. 

Dakota developed a wine-centric beverage menu at Harvest Restaurant, Bar, and Grill. Pushed the bar staff to collaborate on unique cocktail creations using wine, such as "The Alabama Sour" a rift off Whiskey Sour, instead of whiskey, The Alabama sour replaced it with Moonshine (legal), top with Williamette Valley pinot noir.  


Later in his Career, Dakota found himself in Downtown Portland as The Director of Food & Beverage.  Here he discovered a Love for Whiskey! Hosting Angel Envy's & Old Forester Whiskey Dinners for Hotel Travelers, & Portland locals. 


Back in Orlando, Dakota continues his love for hospitality,  as the General Manager of Dovecote Brasserie. There, he inspired the diners and staff with his creative ideas for craft cocktails and food development. Now, He shares stories of favorites Wines, Beers, and Whiskies to Small Gatherings Guest!

Contact directly                                                                                   

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