Originally from a small town in Georgia, Poe began his cooking career in 1992 at the Auburn University Hotel and Conference Center before cooking in 1996 at the Olympic Games in Atlanta. He traveled out west to Arizona and honed his skills at the Pinon Grill in the Millennium Scottsdale Resort.

After a guest appearance at the Los Angeles Biltmore, Poe moved to Boston in 2003 and followed in the footsteps of local icons Jasper White, Lydia Shire, Susan Regis and Jody Adams by taking over as the Executive Chef and Director of Food and Beverage for the renowned Seasons Restaurant at the Millennium Bostonian Hotel. Poe returned east to Siro's in Saratoga Springs, New York, where he received three- and four-star reviews from DiNora, Zagat, and local publications for his tantalizing menu.

In 2009 Gordon Wilcox partnered with Chef Poe at The Rattlesnake to pair his successful bar program with Poe's creative culinary spirit. Poe's Kitchen at the Rattlesnake was born and featured a southwestern-inspired menu influenced by Mexican and South American cuisine.

In 2012 Chef Poe opened the Tip Tap Room on Beacon Hill where he experiments with high end cuisine that's served in an upscale casual environment. What started as a simple concept inspired by steak tips, a New England staple, has evolved into an eclectic menu including exotic wild game like kangaroo, elk, ostrich and antelope, that draws inspiration from his travels through 38 states and 24 countries.

In 2015 Chef Poe took the helm at Bukowski Tavern in Cambridge with offerings that celebrate his love of beer and fun bar food. Then in 2017 he joined the legendary Parish Cafe in Boston's Back Bay which famously features sandwiches by local James Beard award winning chefs.