Ed was born and raised outside of Richmond, VA and started cooking with his mother and grandmother at an early age. After high school, Ed attended Johnson & Wales University and received a bachelors degree in Culinary Nutrition. While a student at JWU, Ed trained under James Beard Chef George Mahaffey in Aspen, CO and shot a television show for PBS with Master French Chef Paul Bocuse in the British West Indies at Cuisinart Resort and Spa.

After college, he opened a restaurant with Master French Chef Alain Lecomte in Richmond, Va. He has worked at over 30 different restaurants across the US and internationally as well as becoming an Instructor at Johnson & Wales university at the age of 26.

Ed taught Culinary Nutrition in Providence, RI for 2 years as well as travelling to Singapore to teach at the Culinary Academy located at the historic British Fort in downtown Singapore. After leaving the University, Ed travelled to Reno, NV and took his first Executive Chef Position at the Wild River Grille.

He then moved to San Francisco and took over as the Corporate Executive Chef of Restaurant B and Boxed Foods Cafe. While in San Francisco, he also was the personal Chef of the Golden State Warriors NBA Team. After years in fine dining kitchens, Ed went back to focus on nutrition and became the Executive Chef of the Willow Springs Health Center which is a children’s hospital and worked toward improving the level of nutritious food. He has also consulted with other Hospitals including the Spring Mountain Center in Las Vegas.

Ed currently resides in Napa, CA working as a restaurant and nutritional consultant as well as being the Culinary Director for Live in the Vineyard Entertainment Group.