My cooking style is typically catered around the client and their needs/wants. I am classic French trained so that is my base with other influences such as my soul food upbringing. Quality is the most important aspect in my food.
14 years of professional experience including attending Le cordon bleu culinary school in Chicago and working my way up to executive chef. I worked at Disney world for several years in multiple locations. Also worked at some of the top restaurants in Indianapolis, In. And have done countless catering and private chef jobs.