I cook a variety of different cuisines, often crossing over into what some would call fusion. I am proficient in Cajun/Creole, as well as Japanese/Thai/Vietnamese. i have actually done a 7-Course Japanese tasting menu for the pop-up company DinnerLab. Being southern I am also experienced in everything from Florida Caribbean, to Low country.
I have been cooking professionally since the age of 14. I have worked at corporate hotels and fine dining restaurants in a management capacity at every level. The bulk of my experience was earned in the kitchens of New Orleans at such restaurants as Galatoire's, K-Pauls, Muriel's Jackson Square, and Hotel Monaco (Cobalt).