I have been cooking for twenty plus years. I don't just cook as a job I cook as my passion. I worked to become a Chef in such a food hub as New Orleans not just to cook but to teach and keep my art alive.
I cook from the heart and has brought me great success. I recently moved North to try my hand in a new venue. I have been part of and ran very successful restaurants in New Orleans being lucky enough to be part of the Emeril Lagasse group.
I have learned a great deal in the past couple decades passion and pride in my food and humanity with my employees. I believe with my knowledge and passion I can be a asset to the rite company. Thank you for your time.
I Starting as a line cook in a small New Orleans restaurant as a pantry cook. Dante's Kitchen was where my skills and pallet were developed. I worked my way to Sous Chef there where I then moved on to work for the Emeril Lagasse group. Again as a line cook I quickly worked my way to Sous Chef then Executive Sous Chef. I have acquired many accolades and recognition for my work not only with food but with my staff. food is not just a way to pay the bills its my passion and my life.
I have never been to culinary school. My class room was a New Orleans kitchen.
