Born and raised in Los Angeles, Dominique has always had a love for food. She first learned to cook from her grandmother, helping with the side dishes for family gatherings. The first dish she made on her own was her family’s favorite short ribs.
Dominique graduated from Le Cordon Bleu in Arizona, moved to Alabama, and began working at Marriott Shoals as a prep cook in 2015. While working in Swampers and the Conference Center, she met her mentor Chef Garien Shelby. He and Chef Sam Browning, then chef at the 360 Grille, taught her skills like how to butcher meat, filet fish, and break down chicken. She absorbed as much knowledge as she could, quickly climbing the ranks from prep cook to lead cook, honing both her culinary and management skills. She moved to become a supervisor under Chef Sam at the 360 Grille, and was promoted to Chef de Cuisine in 2018.
When not in the 360 Grille kitchen, Dominique enjoys building Lego architecture sets and finding creative ways to express herself with food.