My first restaurant job was busing tables at a seafood restaurant when I was 15 years old. Since then, I've cooked on the line at Topsoil Restaurant (Traveler's Rest, SC), managed the food operations for Greenville-Pickens Speedway, a NASCAR Home Track (Easley, SC), been Sous Chef of the (Greenville, SC) Irish restaurant "The Playwright," and the Executive Chef of the restaurant at "The Rock Golf Course and Resort" (Pickens, SC).
I'm self taught from Upstate South Carolina, by way of Atlanta, Georgia, with a passion for humble, delicious food. Over the course of my career, my appreciation for southern food, and its origins, has turned into an obsession. This directly influences the way I cook and the type of food I produce.
I've spent time studying cajun/creole cooking, low country cooking, Appalachian cooking, and Caribbean cooking. I have a deep appreciation and respect for culture and it's food.