Chef Charles Mallory is a native of Daytona Beach, FL. He started his culinary adventure at Daytona Beach Community College, and then transferred to Bethune-Cookman College where he received his Bachelors of Science in Hospitality Management in 2000. After working and receiving additional training and experience in the industry, he enrolled at Orlando Culinary Academy’s prestigious Le Cordon Bleu program in Orlando, FL in 2004. Here he learned the fundamental skills about cooking and baking. He earned his Associates of Science degree in Culinary Arts with honors.Immediately following graduation, He worked for Stonewood Grill and Tavern, then three years with Americrown Service Corporation in their fast-paced catering division for the Daytona International Speedway. He was recruited as Head Chef of the Executive Kitchen in the NASCAR building in 2006. He was in charge of writing recipes, menus, along with preparing meals daily for executives, such as Jim & Brian France and a host of others.After working in the Executive kitchen for NASCAR for a year he was approached about a restaurant venture being put together in Daytona Beach by NBA Superstar Vince Carter and his mother, Dr. Michelle Carter. He and Chef Tom Papa helped to develop the menu, recipes and kitchen layout for Vince Carter’s Restaurant. Along with making decisions on equipment purchased for the kitchen. He was one of three Operation Chef’s at the restaurant. After 6 months he was Head Operations Chef of Vince Carter’s Restaurant. After almost 3 years with the restaurant, he left to finish his MBA from Strayer University, with honors. After taking some time off to spend time with family, he helped open Bahama Breeze in 2013 as well as open and become a Corporate Trainer for Cheddar’s Scratch Kitchen in 2015.He has also been an Instructor/Culinary Lab Manager at his alma mater, Bethune Cookman University’s Hospitality Management Program, for the past six years. He is President of the local ACF (American Culinary Federation) Chapter.