Jimbo is a rare “Atlanta native.” He graduated from Westminster, right around the corner from Local Three. From there, he went on to study food science and industrial engineering at Auburn University. He then made his way to The Culinary Institute of America, where he received an associates degree in culinary arts and a bachelors degree in culinary science.

After working in New York and San Francisco, he made his way back to the A, where he began working with a buddy who was starting Snapfinger Farm in Stockbridge. In the first year at the farm, they raised pigs and rabbits, grew almost two acres of vegetables, and started doing some catering. Catering came naturally to him, because it’s something he’s had a strong hand in since his days at Auburn.

Jimbo has been cooking professionally for a decade now. He has a passion for barbecue, learning new things, perfecting his craft, and for educating others on technique and finesse in the kitchen.

As far as hobbies go, he enjoys music. He’s been playing guitar for 15 years now. He’s a brother to three sisters, a welder, and a vinegar fermenter. He also enjoys good beer and PC gaming (when he has the time).