SOUTHERN ROOTS. SERIOUS CHOPS.
I've spent nearly 20 years in professional kitchens—from high-volume restaurants and hotels to boutique resorts and fine dining. A Southerner trained in French cuisine, I've cooked in California, Colorado, Texas, and the Carolinas, but Lowcountry food has always been home. I love taking familiar flavors and traditions somewhere unexpected, using time-honored technique, live fire, and a little imagination to create something that feels both familiar and entirely new.
My menus are rooted in respect for the ingredients, the people who produce them, and the places they come from. I believe in knowing the rules before breaking them, technique without unnecessary fuss, and food that tastes even better than it looks. Because at the end of the day, the best food isn't just something you eat. It's something you remember.
GATHER AROUND THE FIRE.
I cook for private dinners, celebrations, and gatherings where the food is meant to be part of the experience. From intimate dinners to open-fire feasts, I build each event around the people, the setting, and what’s in season—whether that means whole fish over live coals, a Carolina-style hog roast, or a few courses of something a little more unexpected. I handle the menu, sourcing, preparation, and execution so you can do what you came to do: gather around the table, eat well, and enjoy the people you're with.
TAKE DINNER OFF YOUR PLATE.
I prepare fresh, chef-made meals tailored to your tastes, your schedule, and your household. From hearty Southern-inspired dishes to lighter seasonal cooking, everything is made from scratch and ready when you are.
a better kitchen starts behind the scenes.
I've spent my career in the kitchen, but the work has never been just about the food. I've led teams, opened restaurants, built systems, managed costs, developed concepts, negotiated with vendors, and figured out what wasn't working when the numbers or the operation didn't add up. I work with restaurant and hospitality teams to identify what's getting in the way, build practical solutions, and put those solutions into practice—from concept development and kitchen design to menu development, systems, staffing, training, and cost control. The goal is simple: a stronger operation, a better experience for your guests, and a team that knows how to deliver it.
got something cooking?
Tell me what you've got in mind.