Beau first moved to Tuscaloosa to attend the University of Alabama, and he got a job at DePalmas restaurant. Captivated by his love for food, he decided to pursue his career as a professional chef full time. Equipped with experience from jobs at several local Tuscaloosa restaurants, Beau seized the opportunity to work with the legendary Frank Stitt at Bottega in Birmingham, Alabama. His time spent learning under Stitt is where he grew his appreciation for cooking seasonally with local ingredients. He continued learning the value of fresh farm produce, meats, dairy and wine through his next adventure, which took him to California working under Chef Josh Silvers of Syrah Bistro. He took his first job as Executive Chef at Dream Farm restaurant in San Angelo, California, and was featured in
Marin Magazine for a farmer’s market dinner. His connection to seasonal cooking and fusing the best ingredients in his cuisine is stronger than ever and now brings him back to his roots in Tuscaloosa where he is proudly cooking as the Executive Chef for Local Roots.