Born and raised in Mississippi, I learned to cook at a very young age from my grandmothers. They taught me what true southern and creole food should taste like. The food I have cooked for the past twenty years has been highly inspired by them, which blessed me with the opportunity to cook for President George W. Bush, be a part of two James Beard nominated restaurants and work with iron chefs and competitors. My professional chef career began when I took a job in my hometown at Giardina's Restaurant, an 80 year old family restaurant located inside the four star Alluvian Hotel. During my time there, I attended culinary school at The Culinary Institute of America and had the opportunity to cook for and meet multiple celebrities and celebrity chefs. When deciding to leave Mississippi, I chose Western North Carolina as home because of the hot local food scene, and the opportunity to pursue my passions of cooking, farming and fly fishing. Once settling in Asheville, I attended the University of North Carolina Asheville, where I received my bachelors in (agricultural) economics. Through this education I gained knowledge of our local food chain, met many local farmers and made relationships for acquiring fresh meat and produce. I enjoy cooking fresh food and being able to share it, and when I am not entertaining in the kitchen, you can usually find me working in the garden or relaxing on the river.