From vibrant Southern California with deep roots in the Louisiana/Mississippi Delta, my childhood cooking alongside my mother ignited a passion for bold Southern flavors with a modern twist. Self-taught and enriched by travels, my culinary style blends the best of international cuisines with the warm, soul-nourishing traditions of my upbringing.

After a brief stint at Morehouse College, I began my professional culinary journey at my mother’s restaurant. The "5 Wells of Leadership" I encountered at Morehouse became the cornerstone of my career:

• Well-Dressed: ensuring my dishes are as visually appealing as they are flavorful.

• Well-Spoken: letting each dish tell a unique story of cultures and cuisines.

• Well-Read: applying a broad spectrum of culinary techniques and knowledge.

• Well-Traveled: infusing my menu with the diverse flavors gathered from my travels.

• Well-Balanced: crafting every meal to strike the perfect harmony of tastes.

This philosophical framework guided me as I founded "The Good Food Table," a culinary space where community and connection are nourished through shared meals. As a private chef and the co-owner of a family restaurant, I am committed to using food to unite and uplift, ensuring each dining experience is memorable and joyous.