Signature dish:
Shrimp linguiniI have worked in the industry for over ten years. I went to Johnson & Wales university for culinary arts. I love cooking and am great at teaching others.
With over ten years of experience I have traveled all over the east coast and have gotten experience in many styles of cooking. I am qualified in French cuisine as well as modern American cuisine. I love to cook from many flavors whether it be Asian or southern. I don’t limit myself to one style. I am open to all styles. Working in hotels in Washington, DC as well as country clubs have made me qualified in many cooking techniques.
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Chef Ebony showed up ready to cook us an amazing anniversary dinner. We started with veggie egg rolls which were made from scratch and fried to perfection. We then moved to an amazing salad with homemade dressing. Lastly, our entree was perfect: hibachi-style dish with scallops and shrimp. The seafood was cooked perfectly and everything was seasoned well. I’m thinking of when we can call Chef Ebony again!