Upon receiving my associate's degree in Occupational Science in Baking and Patisserie at Le Cordon Bleu in 2012, I perfected my skills while working in fine dining and the hospitality industry. Through those experiences, it led me to my current passion, which is being a private chef. Being Raised in the South allowed me to be exposed to authentic flavors, which then created the base to explore and perfect other cultures and cuisine, for instance, the African, Caribbean, Mediterranean and vegan food. As a chef, being detail-oriented is critical. Many of my clients have dietary restrictions; some are professional athletes, while others are gluten-intolerant and diabetic. My passion derives from my mother's culinary roots that create infused and comforting dishes. As she has always said, the special ingredient for greatness is to "Stay Ready, so you don't have to Get Ready." With every recipe, I give it a special touch of the Chef Gunn Experience.