I have been fortunate enough to train under some of the best chefs in the world, Mark Ladner, Mario Batali, Sean Brock, April Bloomfield, Christina Lecki and more. The lessons and time spent learning in and eventually running those kitchens combined with years of travel and study have lead me to very sharp vision and focus.
A brilliant meal is founded in the best ingredients. Find what is best right then and present it in a way that compliments its natural beauty and flavor. Simple but thoughtful food is always the most appealing.
While my roots are in the deep south, I draw inspiration from historical cooking techniques and global cuisines. I pay close attention to the techniques of the earliest classic chefs as well as modernism and the avant-garde. I am always in search of the best way to treat a specific ingredient and that can only be achieved by constantly growing and learning.
In addition to my own small farm in Accord, I have, over years, gathered a network of farms, producers and craftsman who provide me a steady supply of the best ingredients our location has to offer. There is always a focus on heirloom, responsibly raised, interesting vegetables. All of my protein sources guarantee ethically raised, happy animals. I do all I can to promote and utilize the work of these farms and reward them so they can continue their amazing work.
Working together to meet your specific taste, we can make your meal, whether a family style gathering or a plated tasting menu, one that you will remember and your guests will talk about.