Specialty: Shrimp and Grits. A true southern classic that can be done so many different ways. Love taking a traditionally southern dish and putting some international twists on it, or a southern twist on worldly cuisine.
I Can’t Cook Without: BUTTER! Makes the world go ’round.
How I Got My Start in the Kitchen: I grew up in the restaurant business. My Uncle is a chef and my mother was a general manager. Started bussing tables as soon as I turned 15 and got my school work permit. I always knew that the real Rockstar of the operation was the chef and knew that was the job I wanted.
My Last Meal Would Be: A Big Juicy Cheeseburger!