Signature dish:
Rack of Lamb Mint GastriqueChef Kurt has over 35 years of professional cooking experience.
His family owned restaurants, and he literally spent his childhood in a large restaurant kitchen. He has worked in every area of professional kitchens and has been the Head Chef in five restaurants. Kurt’s knowledge of High Cuisine stems from working in the finest, 4 star, fine dinning restaurants in Boston, New Orleans, Las Vegas and Miami.
“I like being a teacher, giving the instruction that allows someone to be creative. First I teach how to make a blank canvas that the artist paints on, what paints they use is the rabbit hole of creativity”.
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Very helpful, communicative and the meal was delicious!