Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
With fresh ingredients and every item made from scratch, I create flavorful dishes influenced with French, Caribbean and Asian flavors with classic techniques. My best way to describe my dishes for clientele; savory, sweet and decadent.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
Growing up in the West Indies, I have always been exposed to fresh farmed foods. Accustomed to my mother and grandmother Hazel's cooking, I absorbed the taste and flavors of their foods and began to create my own play on their dishes. Entering into an early culinary program by the age of 16, my potential peaked quickly. Exhibiting extreme interest in technique and presentation, I was deemed the lead chef amongst classmates and excelled through the program. After discovering my niche was combining food and art, I began creating elaborate and experimental dishes for friends and family. Driven by passion and success, I joined the ranks of many working in the challenging and fast paced world of restaurants such as Tommy Bahama, USHG, The Prestigious Delta SKY CLUB as a Sous Chef and as an Assistant Chef for Creative EDGE Parties, one of New York's Premiere catering companies. A seasoned talent with experience in the culinary industry, I have shared my talent on Food Network's CHOPPED and have been featured in the Huffington Post. Committed to delivering an intimate experience with great dishes and service to clients, I have created a beautique dining experience for the lover of food.
Lead Cook (Sep 2001 - Jun 2002)
Sous Chef (Jul 2014-Mar 2015)
Creative Edge parties
Assistant Chef (Mar 2014-Now)
Delta Sky Club
Sous Chef (Apr 2013-Dec 2014)
New York, NY, United States
Travel: 500 kms