I’ve been in the restaurant business most of my life. My first experience was working in my parents BBQ establishment when I was twelve preparing southern classics such as coleslaw, bbq sauce, and the home cut fries. In the past twenty years I have held a variety of positions from general manager and chef to caterer. I have experience in supporting and promoting local farming and the green market movements while serving on the board of directors for the Beaches Local Food Network in North Florida. I have the unique and adept ability to utilize my experience to work in high pressure and fast paced environments with diverse personalities while promoting a positive atmosphere. My approach and philosophy to food are based in an agrarian mindset, believing that health and happiness are greatly connected to what you eat and the environment you live in. My goal in cooking is to showcase the gifts of the dirt, to prepare vegetables in a manner pleasing to the palate, that will nourish and inspire. In style, I tend towards a refined rustic feel. I am grateful to have a career in which I can be an advocate of sorts for my local environment by the food. I put on the dinner table. I have the utmost respect for farmers and the hard work they put into the land. It’s important for me to have a direct connection to the farm and I hope my cooking reflects well on their work.
