My Mission

I'd like to stress my overall encompassment and knowledge in all avenues of hospitality through the eyes of a chef.  I use my experience from Michelin to Relais and Chateau rated restaurants around the country and bring them into a full service experience inside of the guests home and create intimate and unforgettable memories with a warm and friendly delivery and unpretentiousness.  I've worked in some of the country's favorite establishments like Longman and Eagle, The Publican, and Blackberry Farm.

I work directly with local farms and with artists

My time working in farms in Tennessee, California, and Arizona have showed me how precious and important local food is.  That's why I participate in and showcase local farms in all of my meals.  Many of the plates and bowls I use at my dinners are made by local ceramicists.  I believe that beautiful food belongs in beautiful vessels made by beautiful humans.

I am currently available for hire