My love of food started early. Watching grandma turn a few simple ingredients from her cupboard into mouthwatering cookies was like watching a magician at work. Ever since then I wanted to be in on the magic.
I've cooked in restaurants all over the country for over ten years learning my craft from some of the leading chefs of their respective cuisines. I can now count a number of regional cuisines, from Tex-Mex and BBQ to Midwestern and Southern comfort food, as part of my culinary repertoire. At home I have worked to include world cuisines with a healthy love for French sauces and Italian folk recipes. I have recently begun to explore and embrace some basic Thai, Vietnamese and Chinese recipes as well. Also, over the years, I've learned a lot about making food for people with specific dietary needs. Don't eat meat? Not a problem. I know how to make sure you are still getting the healthy fats and protein you need. No gluten? I can still make a mean fried chicken.
For me, one of the most important things about the food that I make is getting the best ingredients I can get. Fresh, local, intelligently farmed produce from healthy soil is more flavorful, and in my opinion, better for you. Meat, dairy and eggs that come from happy, healthy animals allowed to do what they love to do are better for you physically and, for me, better for my conscience. I've worked hard to establish relationships with local producers and purveyors so that i can get the best possible ingredients from the fields and oceans to your table. Together we can support the local economy and enjoy all the wonderful foods that North Carolina has to offer.
I've cooked in restaurants all over the country for over ten years learning my craft from some of the leading chefs of their respective cuisines. I can now count a number of regional cuisines, from Tex-Mex and BBQ to Midwestern and Southern comfort food, as part of my culinary repertoire. At home I have worked to include world cuisines with a healthy love for French sauces and Italian folk recipes. I have recently begun to explore and embrace some basic Thai, Vietnamese and Chinese recipes as well. Also, over the years, I've learned a lot about making food for people with specific dietary needs. Don't eat meat? Not a problem. I know how to make sure you are still getting the healthy fats and protein you need. No gluten? I can still make a mean fried chicken.
For me, one of the most important things about the food that I make is getting the best ingredients I can get. Fresh, local, intelligently farmed produce from healthy soil is more flavorful, and in my opinion, better for you. Meat, dairy and eggs that come from happy, healthy animals allowed to do what they love to do are better for you physically and, for me, better for my conscience. I've worked hard to establish relationships with local producers and purveyors so that i can get the best possible ingredients from the fields and oceans to your table. Together we can support the local economy and enjoy all the wonderful foods that North Carolina has to offer.
I have come to realize that much of the magic of food lies in bringing people together to share life-affirming, nourishing meals. My dishes and the ingredients I use emphasize this and creating seasonal menus using locally and ethically produced goods is always a top priority for me. If I can make a delicious, healthy meal that brings your family to the table to share some quality time together, I know I have done my job.
I enjoy making food for people of all walks of life including people who choose to eat: vegetarian, gluten free, low carb, sugar-free and "paleo"
I enjoy making food for people of all walks of life including people who choose to eat: vegetarian, gluten free, low carb, sugar-free and "paleo"