I don't really have a specific style, I'd say. I do gear towards fresh seafood with bold flavors but I'd like to think I'm very versatile in the kitchen.
12 years of professional cooking that ranges from fine dining, to charcuterie, to mom & pop shops, to large corporate kitchens, and even an extensive catering background. I am currently running a kitchen inside a bar that is located in downtown Baltimore City. We like to take bar food for a ride. We serve things like buffalo frog legs w/ beer blue cheese, wild boar burgers w/ bacon-jalapeno jam, pulled alligator tacos w/ pickled carrot-habanero slaw & mango salsa.