XAbout UsX

I grew up in Jacksonville, Florida, where my passion for cooking was sparked by my mother, who taught me the basics. Our kitchen was filled with old gadgets and antiques, and I always felt at home there. I enjoyed going to local markets with my mother to pick out ingredients for our meals. Just knowing what was in the pantry sparked my creativity and led to new recipes and menu ideas.

After graduating from Keiser University with a degree in culinary arts, I worked as an executive sous chef in various hotels and private country clubs throughout Florida. I later became chef de cuisine at two renowned Jacksonville restaurants, where I deepened my love for Southern Coastal Cuisine.

My culinary style is rooted in my Southern coastal upbringing, with seafood playing a central role in my creations. I aim to bring the essence of the coast to every dish, whether it’s the sizzling of day-caught fish in a seasoned cast iron skillet or the slow, smoky flavors of a Southern smoker.

One of my favorite comfort dishes is seared scallops with risotto—a simple and elegant dish. I’m proud to have been awarded the title of best shrimp and grits in Jacksonville – the equivalent of having the best barbecue in Memphis.

Don’t get me wrong – I’m no one-trick pony. I’ve mastered many cuisines, including Italian, Asian, and Caribbean. Working with different Chefs has allowed me to learn and use ingredients from around the world. I incorporate various techniques from different regions to elevate my cooking.

As part of my commitment to quality and sustainability, I proudly source ingredients from local partners, including Canyon Meadows Ranch’s natural grass-fed beef, Beehive Cheese, First Frost Farm, CnC Fisheries, and Cherry Hill Farms.

Outside the kitchen, I enjoy fishing, skiing, traveling, and tending to my garden—activities that inspire my culinary creations and keep me connected to the natural world.

One of the guiding principles in my kitchen comes from Chef Ted Peters: “Inspect what you expect.” This mantra drives me to maintain the highest standards in every dish I prepare, reflecting my dedication to the craft.

Thank you for joining me on this culinary journey. I look forward to sharing the flavors of the Southern coast with you.