Years in Industry: 13
Tennis, worship at church, hanging out with my daughters, I love being with my wife making cocktails and dining out.
I've been working with food producers and farmers to advocate for a more sustainable food supply and change the culinary landscape for our future health as a community. Second, Now is the time to correct long entrenched inequalities in the culinary world and make systemic change in the restaurant industry, progressively moving forward, so socially diversified restaurants can be sustained moving forward. What that means for me is in my restaurant we pay all of staff better than any other restaurants I've seen before, anywhere. And more importantly, treating everyone with respect.
Always start with garlic and onion, flavors build from there!
Favorite SFC Shoe Style and Why
Docker's Ashford, they're comfortable, tough enough for the kitchen, and look stylish.