Background

My family always wanted me to have a secure future, so I studied at Texas A&M to be an electrical engineer. The day after I completed my degree, I packed up and went straight to Paris to attend Centre Ferrandi-Paris, the French School of Culinary Arts, widely considered “The Best.” I abandoned my predictable future and took a chance on my passion instead. My dreams came into focus and I absorbed everything like a sponge; I couldn’t get enough. I first interned at Le Royal Monceau in Paris, apprenticed by Chef Gabriel Biscay Meilleur Ouvrier de France. Nothing could have prepared my imagination for the culinary enlightenment he imparted. As if that wasn’t enough, I was fortunate enough to receive my Grand Diplome from Paris Cordon Bleu in patisserie.

I would say the rest is history, that I never once looked back, but engineering had an unexpected way of informing my culinary vision. My heart was in food and thrilling people with delightful experiences, but my old degree proved useful in all aspects of the industry from farm to table and anywhere in between. I now know that I made the right choices. My energy and inspiration come from food, food venues, and the discovery of new flavors. I still carry just as much passion into all of my consulting projects, and I now see collaborative problem solving as the unexpected union of my talents. I only hope to multiply the joys of culinary excellence and pay homage to all the masters that have shared their genius with me. 

Recognitions & Awards

• James Beard

  Member. Cooked at James Beard House

• Cordon Bleu Paris

  #1 student in both Cuisine and Pastry

• Jack Daniels Cookoff Judge

  Recognized as expert judge in BBQ

• National Restaurant News

  Named top 50 Chefs in U.S

• Food Art Foundation

  Taste Maker