I have mainly focused on wood fired. I love the diversity different woods can bring to a plate. The more charr the better.
I have work in the industry since I was 14. In kindergarten when the children were asked, what do you want to be when you grow up? I wanted to be a chef. I started my first job when I was 14 in a dish room of a seafood restaurant in daytona beach florida. Even then I tried to get the cooks to show me things, how to use a knife, cuts, preparing food. It's always been a curiosity of mine and a passion. When I was 19 I was able to find a chef to mentor me. I trained with him for two years. Worked as his sous chef for another two. Then worked under former presidential Chef fritz doss for a time. Some good chefs in the hotel industry. Then eventually became an executive chef of an Italian bistro in midlothian. We are currently numerous one in our area.