Regional Director of Revenue Management, Davidson Hotels
I started my career in Revenue Management with Davidson Hospitality Group in May 2000 at the Hilton Kansas City Airport, before moving to the Hilton Memphis in May 2003. In early, 2006 I left Davidson to relocate to San Diego, with my now wife, and spent time operating a variety of resort and convention properties in the San Diego market. In early 2013, I was welcomed back to Davidson as Regional Director of Revenue Management covering the western portfolio for the company.
In 2016, our family relocated back to Kansas City, where I am currently based. A year after relocating, a couple of neighbors and I decided to try and compete in sanctioned BBQ events in and around Kansas City, home to the largest BBQ organization in the world, the Kansas City Barbecue Society. In 2018, our team, Boom Chicka Cow Cow, was born. After a week of work, sometimes traveling around the country, we will load up on Friday afternoon and drive to a random field, parking lot, arena, etc. to burn some meat. Events sanctioned by KCBS cook four proteins at every contest: Chicken, Pork Ribs, Pork Butt and Brisket. Awards are given out by category, as well as the highest overall aggregate score of the four categories combined is awarded Grand Champion.
After getting our feet wet the first two years, experiencing moderate success, our results took off over the last two years. In late 2019, we took home Grand Champion in the Side Dish event (Potato, Vegetable and Beans) at the American Royal BBQ, where close to 500 teams compete each year. In 2020 and 2021, we were awarded Grand Champion in Enid, OK in back-to-back years, as well as several Reserve Grand Champion awards in events across the Midwest. We capped off our season last year taking 4th overall at the American Royal Invitational.
When I am not working or competing in BBQ events, you can generally find me at our local soccer and softball fields, watching my two oldest children’s games and practice, at the local basketball court or in the stable watching my youngest daughter ride horses.
I really wanted to share a recipe that is great for summer and being outdoors. It doesn’t need to be kept cold and pairs well with just about any protein you’re serving.
1 lb cherry tomatoes, halved
1 small shallot, peeled and minced
1 small avocado, diced
2 tbsp olive oil
1 tbsp lemon juice, preferably fresh
Salt and black pepper to taste
Fresh parsley, chopped to taste