Tell us about your background.

I was born in Nashville to missionary parents who, at the time, lived in Cervignano del Fruili, Italy. One of my sisters was actually born at a hospital in Italy, but it was a tough experience, so my parents flew home a month before my birth, and flew the whole family (2 older sisters and myself) back to Italy a couple of months later.

When I was 4, my family moved to a small town in Illinois just outside of St. Louis. I got to watch Ozzie Smith, a hall-of-famer shortstop, at the height of his game. Oddly enough, I’d like to think this is when I first developed a love of the arts. Ozzie had the grace of a ballet dancer, and he brought a panache to everything he did on the diamond.

He got the job done at the highest level, but he often added a little flair for entertainment value.

My family moved to Nashville when I was 8 (1990), and I’ve nearly been here ever since. So I remember when Brentwood and Cool Springs were a bunch of pastures. (Sits back in rocking chair, squints at the sun, takes a sip of his Arnold Palmer.)

Fast forward a few years, and I was writing and editing copy for SERVPRO’s corporate office in Gallatin. One of my best buddies and I were making silly short films on weekends, and we realized we could create our own careers out of it. So we started Yeah Yeah Creative. (“Yeah yeah!” is what we always said when we landed on an idea that got us excited.)

When did you join the roux team and what brought you here?

I got the call from Katie De Souza back in 2013, just before my first kiddo was born. She had cooked up a really fun idea for an Averitt Christmas video, and they needed someone to help bring her recipe to a boil. 

I have to say, the croux had me hooked on that first shoot day. They asked so many questions about me, my wife, and my forthcoming son. Their genuineness touched me.

And that video project was a blast. The camera tech has changed quite a bit in 9 years, but that video holds a special place in my heart.

Tell us about your role at roux. What are you typically working on or involved in?

Even though I handle a camera and edit video for roux, I consider myself a problem-solver, first and foremost. Blue-sky opportunities are big and beautiful, but they’re also intimidating. It’s easy to drop into a creative quagmire when anything is possible.

I think that’s why I love working with an established company like Averitt. They have their established voice, and they have a really strong brand. So that gives us a few boundaries, but then we get to play inside that sandbox and find ways to creatively tell stories in an engaging way. 

Nine years into working with the Averitt brand, we still find new shots to try out, new stories to tell, and new ways to shine a light on all the awesome people at Averitt. I get a huge kick out of the problem-solving aspect of figuring out how to balance the established brand with fresh ideas and new energy.

At the same time, I love the regular change of pace that comes with working for an agency. I’ve been able to work on projects for a variety of roux’s clients, including CapWealth, AAG and Cold Box, and partner with other talented creatives within roux’s sphere.

Most memorable moment while at roux?

Man, in nine years with these folks, it’s tough to narrow down. The first thing I always mention when I tell friends and family about roux is their genuine empathy. That’s not easy to find in a work environment, and especially so in the marketing world. Whether it’s clients or freelancers, they take care of their people. I could name a few dozen examples of times they’ve touched me with their thoughtfulness.

What has defined your path? Did you always envision yourself in a role similar to your current one?

I graduated from Lipscomb University as an English major. (And my wife still married me.) I tried out sports journalism, I tried the book publishing world, but those industries were going through existential crises as I window-shopped them. I realized I liked marketing – I enjoyed digging into a brand, learning all about it, and trying to help it grow.

As far as being a freelancer, I think that was foreshadowed for me as far back as middle school. I ran cross country and track through college. Those are team sports – you build your teammates up to try and achieve something greater than any individual could. But at their core, those sports require each runner to take care of their own business.

I love working with roux – I enjoy brainstorming, strategizing, and being a part of their team. But I also love getting to retreat to my computer and work through making the croux’s plan come to life on screen. I really enjoy getting to have the interaction with the team paired with the individual responsibilities and freedoms of a freelancer.

What’s something you’re looking forward to?

Stefan and I have this one in common: I’m always looking forward to the next fishing outing. I love hopping in a kayak and floating down a stream alongside a buddy or two, seeing what will jump on the line.

What’s something you think your co-workers may not know about you?

Do you have any hobbies we should know about?

I’ve mentioned fishing already, but I really love senseless competitions with silly consequences. Rock-Paper-Scissors championship? I’m in. Who can guess the population of Norway, and the loser gets taunted? Sign me up. Who can throw the thing closest to the other thing while avoiding this one thing? Man, you’ve got me all day.

For the kitchen:

• Your all-time favorite food: Any kind of homemade Italian food. My family makes an orange creamy pasta with bacon called Flambe, and I could eat an inadvisable amount of that dish.

• Go-to coffee order: Tall and black. But as long as it has copious amounts of caffeine, I’m in.

• Favorite local restaurant: Baja Burrito has had my heart and soul since the late 90s. Never change, Baja.



• Your signature recipe: 
• Flambe
• Ingredients:
• 1 lb. bacon, chopped
• 1 lg. Onion, chopped
• 8 oz. tomato sauce
• ½ pt. Heavy cream
• 1 lb. fettuccine or other pasta
• Parmesan cheese
• Directions:
• In a skillet over medium heat, cook chopped bacon until transparent. Drain; add onion and cook until transparent. Add tomato sauce and cream. Reduce heat and simmer for at least 15 minutes. In a large pot, cook pasta by directions on the box; drain. Toss pasta and sauce together. Pass with parmesan cheese.