I am an award-winning classically trained chef and restaurateur here in Coastal Carolina (anywhere from Hilton Head, SC up to Wilmington, NC, but will travel anywhere). I am a graduate of the French culinary institution, Roubxe, where I graduated at the top of my class and trained under some of the best chefs in France. Upon my graduation, I worked under some of the biggest names in the industry in popular places such as Nantucket, New York, Philadelphia, Washington, DC, Sarasota,Florida, and here on the "golf coast". I have won numerous awards, including Best New Chef from the American Culinary Federation (2018), as well as being the ONLY 3 time Culinary Excellence Award Winner from the Chaine Des Rotissuers (2019, Nantucket, 2020 Sarasota, and 2021 Myrtle Beach, SC). I have a variety of influences, but I can best be described as a "High End" or "Fine Dining" specialist who takes the time to ensure that every bite is a memorable experience.

For me, cooking is...

A passionate way of life that is shareable, enjoyable and memorable.

I learned to cook at...

Rouxbe Culinary, American Culinary Federation, as well as under some of the biggest names in the industry.

A cooking secret...

Researching the best and freshest ingredients, and putting your heart into every dish.

My menus

Bachelorette

STARTER

Choose 2 dishes

Bacon Wrapped Scallops; Jumbo Sea Scallops, wrapped in house smoked bacon, with cranberry compote

House Salad; Mixed greens, cherry tomatoes, cucumber, shredded carrots

Seafood Lettuce Cups; Shrimp, lobster, and crab tossed with tarragon mayonnaise, celery, and onion served in a fresh lettuce cup

FIRST COURSE

Choose 1 dish

Creamy Hot Seafood Dip; Fresh lobster, crab, and shrimp folded with melted cheeses, served with rainbow tortilla chips

Oysters Rockefeller; Plump oysters topped with spinach, cheese, and house smoked bacon

Baby Back Ribs; Tender baby back ribs slow roasted and slathered with house made BBQ sauce, served with mashed potatoes and house pickles

MAIN COURSE

Choose 1 dish

Filet Mignon; 10oz tender prime-grade tenderloin finished with a cognac cream sauce. Served with mashed potatoes and seasonal vegetable

Delmonico; 14oz cajun rubbed, grilled, and basted with garlic butter. Served with smashed red potatoes and seasonal vegetable

Crab Stuffed Flounder; Local caught flounder stuffed with jumbo crab meat, served with cajun remoulade, with red smashed potatoes, and seasonal vegetable

Low Country Cioppino; Today's fresh fish filet, calamari, mussels, scallops, and shrimp in a saffron tomato broth, served with toasted baguette

DESSERT

Choose 1 dish

Dark Chocolate Cherry Mousse - Godiva inspired mousse with dark cherry “caviar”

New York Cheesecake; Thick slice of New York's best cheesecake, topped with seasonal topping

Brownie Board; Chocolate chunk pecan brownie encased in chocolate, with individual toppings and sauces

Seafood Menu

STARTER

Choose 2 dishes

Bacon Wrapped Scallops; Jumbo Sea Scallops, wrapped in house smoked bacon, with cranberry compote

Broiled Crab Cake; Jumbo lump crab cake served with old bay aioli

Peel and Eat Shrimp; A half-pound of jumbo carolina shrimp seasoned and steamed, then chilled and served with cocktail sauce

House Salad; Mixed greens, cherry tomatoes, cucumber, shredded carrots

FIRST COURSE

Choose 1 dish

Oysters Rockefeller; Plump oysters topped with spinach, cheese, and house smoked bacon

Seafood Lettuce Cups; Shrimp, lobster, and crab tossed with tarragon mayonnaise, celery, and onion served in a fresh lettuce cup

Ceviche; A combination of the freshest shrimp, scallops, crabmeat, and caviar served chilled in a martini glass

MAIN COURSE

All inclusive

Crab Stuffed Flounder; Local caught flounder stuffed with jumbo crab meat, served with cajun remoulade, with red smashed potatoes, and seasonal vegetable

Snapper Nantua; Fresh caught snapper, seared to perfection resting on heirloom golden rice pilaf, and topped with a delicate lobster cream sauce. Served with seasonal vegetable

Beer Steamed Mussels; A dozen fresh mussels, chorizo, and succotash, steamed in a pint of Blue Moon Belgian White Ale. Served with toast points

DESSERT

All inclusive

New York Cheesecake; Thick slice of New York's best cheesecake, topped with seasonal topping

Key Lime Pie; House made key lime pie with graham cracker crust garnished with candied limes topped with whipped cream

Brownie Board; Chocolate chunk pecan brownie encased in chocolate, with individual toppings and sauces

Business Dinner

STARTER

Choose 2 dishes

Beachside Bruschetta; Grilled crostini topped with diced tomatoes, onions, basil, italian seasonings

Broiled Crab Cake; Jumbo lump crab cake served with old bay aioli

House Salad; Mixed greens, cherry tomatoes, cucumber, shredded carrots

FIRST COURSE

Choose 1 dish

Ceviche; A combination of the freshest shrimp, scallops, crabmeat, and caviar served chilled in a martini glass

Oysters Rockefeller; Plump oysters topped with spinach, cheese, and house smoked bacon

Baby Back Ribs; Tender baby back ribs slow roasted and slathered with house made BBQ sauce, served with mashed potatoes and house pickles

MAIN COURSE

Choose 1 dish

Filet Mignon; 10oz tender prime-grade tenderloin finished with a cognac cream sauce. Served with mashed potatoes and seasonal vegetable

Snapper Nantua; Fresh caught snapper, seared to perfection resting on heirloom golden rice pilaf, and topped with a delicate lobster cream sauce. Served with seasonal vegetable

Beer Steamed Mussels; A dozen fresh mussels, chorizo, and succotash, steamed in a pint of Blue Moon Belgian White Ale. Served with toast points

Boneless Ribeye (18 ounce); Perfectly marbled, robust flavor grilled to order and topped with Gorgonzola butter, served with red smashed potatoes and seasonal vegetable

Pan Seared Blackened Salmon, with rice pilaf and seasonal vegetable

DESSERT

Choose 1 dish

Key Lime Pie; House made key lime pie with graham cracker crust garnished with candied limes topped with whipped cream

New York Cheesecake; Thick slice of New York's best cheesecake, topped with seasonal topping

House made Tiramisu

Golf Party

STARTER

Choose 2 dishes

Bacon Wrapped Scallops; Jumbo Sea Scallops, wrapped in house smoked bacon, with cranberry compote

Broiled Crab Cake; Jumbo lump crab cake served with old bay aioli

House Salad; Mixed greens, cherry tomatoes, cucumber, shredded carrots

Peel and Eat Shrimp; A half-pound of jumbo carolina shrimp seasoned and steamed, then chilled and served with cocktail sauce

FIRST COURSE

Choose 1 dish

The Philly; Shaved tender ribeye, with sauteed onions, and peppers, with cheese sauce on a hoagie roll, served with fries

Chicken & Waffle Nachos; Golden waffle "nachos" topped with tender fried chicken breasts, cheese, sour cream, maple syrup and siracha

MAIN COURSE

Choose 1 dish

Crab Stuffed Flounder; Local caught flounder stuffed with jumbo crab meat, served with cajun remoulade, with red smashed potatoes, and seasonal vegetable

Filet Mignon; 10oz tender prime-grade tenderloin finished with a cognac cream sauce. Served with mashed potatoes and seasonal vegetable

Boneless Ribeye (18 ounce); Perfectly marbled, robust flavor grilled to order and topped with Gorgonzola butter, served with red smashed potatoes and seasonal vegetable

DESSERT

Choose 1 dish

Brownie Board; Chocolate chunk pecan brownie encased in chocolate, with individual toppings and sauces

Key Lime Pie; House made key lime pie with graham cracker crust garnished with candied limes topped with whipped cream

New York Cheesecake; Thick slice of New York's best cheesecake, topped with seasonal topping

Family Dinner

STARTER

Choose 1 dish

House Salad; Mixed greens, cherry tomatoes, cucumber, shredded carrots

Bacon Wrapped Scallops; Jumbo Sea Scallops, wrapped in house smoked bacon, with cranberry compote

Beachside Bruschetta; Grilled crostini topped with diced tomatoes, onions, basil, italian seasonings

FIRST COURSE

Choose 1 dish

Oysters Rockefeller; Plump oysters topped with spinach, cheese, and house smoked bacon

Creamy Hot Seafood Dip; Fresh lobster, crab, and shrimp folded with melted cheeses, served with rainbow tortilla chips

Seafood Lettuce Cups; Shrimp, lobster, and crab tossed with tarragon mayonnaise, celery, and onion served in a fresh lettuce cup

MAIN COURSE

Choose 1 dish

Delmonico; 14oz cajun rubbed, grilled, and basted with garlic butter. Served with smashed red potatoes and seasonal vegetable

Crab Stuffed Flounder; Local caught flounder stuffed with jumbo crab meat, served with cajun remoulade, with red smashed potatoes, and seasonal vegetable

Baby Back Ribs; Tender baby back ribs slow roasted and slathered with house made BBQ sauce, served with mashed potatoes and house pickles

DESSERT

Choose 1 dish

New York Cheesecake; Thick slice of New York's best cheesecake, topped with seasonal topping

Brownie Board; Chocolate chunk pecan brownie encased in chocolate, with individual toppings and sauces