How did you start your journey?
An expression of time and place. I look at every moment in life as an opportunity to create something compelling or comforting.
Where is your cuisine inspired from?
I learn how to cook by first learning how to eat. And how not to eat. What works and what doesn't. How do we Improve upon something If it has not fully been experienced? So I ate. My family was a big part of this but my passion for food grew beyond what my roots could accommodate. Ive never stopped learning how to cook. There is no end in sight. Its like wine. Every year in history is different from the next. Inversely, the same applies for the future. Every culture and every region continues to grow as well. The key to success in learning is to find fundamentals that speak to you and just go for it. Stay on track and don't spread yourself to thin. Find a purpose and find your voice. This is how I learn to cook.
Executive Chef | Culinary Vegetable Institute & The Chef's Garden | 2013 - Now
Chef Tournant | Charleston Grill at Charleston Place Hotel | 2006 - 2013
Charleston, South Carolina
Stáge | Jean Georges, Under Pastry Chef Antonio Bachour and Chef Brad Kilgore | 2013
St. Regis, Miami
Stáge | Mesa 18, Chef Toshiro Konishi | 2013
Stáge | Jöel Röbuchon | 2012
MGM Grand, Las Vegas
Stáge | Le Manoir aux Quat Saison | 2012
What is your Cancellation Policy?
Moderate - Full refund up to 1 week before the event, 50% refund up to 2 days prior to event, except Foodie Service fees
What languages do you speak?
How far can you travel?