Like most great chef’s, my origins begin in grandma's kitchen. I had the benefit of both Northern and Southern grandmothers, so I received the best of both worlds. At Grandma Williams’ house I learned how to catch fish, clean ‘em, and cook ‘em. I learned how to make a proper pot of grits and mastered black eyed peas and cornbread.  However, I spent the most time with my Northern Grandma Lanthier. Aside from getting schooled in scrabble and gin rummy regularly, I gained a deep appreciation for food. Regular Sunday dinners were the beginning of my extensive training for my career in the culinary world. I first started by learning how to set a table, serve and clear dishes. Then bartender training... I could make a pretty mean Manhattan by the time I was 8 years old. 

My mother was also a significant influence in my career. Her rule of “if you cook... you don’t have to do the dishes” ultimately pushed me in front of a stove.  By the time I was 9 years old, I was making my own marinara from scratch and cutting and frying my own chicken fingers and fries. I made shepards pie, Caesar salad, cobb salads, meatloaf, rotisserie game hens and , grilled London broil to perfection.

After my second year at Clemson, I realized that food was my passion and relocated to Charleston, SC. My first job in a professional kitchen was under the tutelage of Mike Lata. I was so green that I had no idea my first day on the job was the busiest day of the year (May 13, 2001) Mother’s Day/ Citadel and College of Charleston Graduation.  After surviving that day I knew I could handle this new career path. I then attended Trident Technical College’s culinary arts program while continuing to work for Charleston’s best Chefs. Frank Lee, of SNOB, and John Zucker, of Cru Cafe and Catering were most influential in my development as a professional chef. 

I returned to Spartanburg in 2008 to open my own restaurant with my mother called Palmetto Palate Cafe and Catering. She continues to cater but we sold the restaurant in 2011.

 I then decided to explore and moved to Colorado for three years. I worked with some of the industry’s leading catering companies, like Catering by Design and Footers, in Denver developing an eye for the decor side of catering. 

Alas, I couldn’t stay away from the coast so I returned to Charleston. Rocky Mountain lamb and bison are great but not Rocky Mountain oysters. I missed the fresh seafood of the Lowcountry, and couldn’t be happier to be here to share my knowledge and passion for great food.