I prefer southern cooking. Smoking meats, vegetables, fruits, and cheeses to achieve great depth in flavour to create wonderful dishes. By no means is that a reflection of all I can do. I would be comfortable cooking any cuisine.
My experience has revolved around fine dinning. I mostly work with local and seasonal ingredients to optimize flavour and minimize the impact on the environment. I have worked as a cook at Bartlett Lodge in Algonquin Park, Chef de Partie at the Sydney Opera House, and as a sous chef at Fraser Cafe in Ottawa.