As an aspiring young apprentice growing up in Portland, Oregon, Chef Edwards worked at some of the cities top fine dining restaurants. Along his career path, he began as a line cook, shortly thereafter was promoted to Sous Chef and then quickly became an Executive Chef in 2001. All along the way he studied, practiced, and implemented many types of cuisines into his menus, including classical French, Mediterranean, and Northwest Cuisine with a heavy focus on Italian. At this point in his career he was responsible for the operation and development of three separate award-winning restaurant operations which carried three different cuisines. 

Chef Edwards has been featured in magazines, local newspapers, cable television, and radio. In 2005 his Italian restaurant was named in the top 10 of Portland’s very best by Citysearch and Zagat until his departure in early 2006 when he took his first step into the resort culture by accepting a position at an exclusive spa and resort in southeast Washington. 

Chef Edwards now resides in Sarasota, Florida working as the Executive Sous Chef of the five diamond Ritz-Carlton hotel.