Surf and turf – beef tenderloin roast, lobster tail with garlic butter and fresh herbs
Dragon fruit sorbet with lemon grass, champagne and mint
Brazilian empanada, with Chorizo, mango, smoked Gouda and plantain
Gochujang Chicken with Broccoli, Yam and Black Garlic
Roast Chicken Pho
Roasted duck with root vegetables
Street Style Chicken Satay with blood orange chili marmalade
I began cooking at the age of 15 in Kentucky, for a small family owned Italian Restaurant. After leaving for college, he was bit by the acting bug and traveled to 5 continents and all 50 states; performing, cooking and learning from the amazing people I’ve encountered. I loves taking on new recipes, styles and flavors, all the while focusing on fresh quality ingredients. My cooking style is Rustic American Fusion, influenced by my upbringing in the south & and travels I’ve experienced across five continents. I also specialize in preparing gluten-free, dairy free & vegan fare.