Cody began his education within the Creative Culinary Arts program in Glendale, AZ. After winning the nationwide Careers through Culinary Arts Program (C-CAP), he traveled to London, England to train with some of the world’s best chefs at Le Cordon Bleu.

Upon completion of his training in London, Cody felt the call to serve his country and enlisted in the U.S. Army. Here he had the honor of becoming a member of the world’s only Airborne Artillery Unit, the 1-321st, stationed at Ft. Bragg, North Carolina.

During his time in service Cody became a member of the Fort Bragg Culinary Arts Team, creating ice sculptures, sugar sculptures and executing retirement ceremonies for senior officers. He was also a part of the winning dining facility at Ft. Bragg for the annual holiday edible display competition.

After his time in the Army, Cody rejoined the civilian hospitality industry and worked at some of the top resorts in the Valley of the Sun (most notably The Sanctuary, The Royal Palms, and the Hotel Valley Ho). During this time, Cody worked under 2 Iron Chef veterans, Beau MacMillan and Lee Hillson. He later opened his own catering company, and bought The Casablanca Rooftop Lounge.