I’m originally from Houston, Texas, and I was drawn to the kitchen after spending some time farming. My interest in seasonal cooking led me to Marlow & Sons in Brooklyn, where I started as an oyster shucker and worked my way up through the ranks. As I cooked at different restaurants, I developed my own style and perspective. I found myself drawn more towards the cooking of the UK and France for inspiration rather than here in the States. My experience at St. John in London really influenced the way I thought about food and cooking in general. Their approach to nose-to-tail cooking and simple, confident cooking forever changed my approach and perspective on what I wanted to do.

After spending time cooking in both countries, I have focused on showcasing the best produce and products grown, raised, and made here in the Northeast USA. I currently work at @Intermission.intl. With 13 years in this industry, I hope that in the future, consumers will accept and embrace the changes needed to create a better and more sustainable industry. We need to start eating other types of fish, less common cuts of meat, and older animals. We need to embrace seasonality more.

What is your favorite street food?

Fish & chips

Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)

Ernesto’s in NYC is my go to spot. Brawn in London is my favorite.

What is your guilty pleasure?

Chicken wings!

What ingredient do you find overrated?

Beets

What ingredient do you think is underrated?

Mutton!

What is your favorite kitchen tool?

Chestnut knife

What is your worst kitchen nightmare?

Meat slicer accidents!