Q: What or who inspired you to become a chef?
A: Living in Charleston, experiencing regional cuisine.
Q: What are you cooking these days that excites you the most?
A: Local fresh seasonal ingredients, fresh oysters or charcuterie (curing meats or pickling vegetables)
Q: What is the most embarrassing thing you have ever done in a restaurant kitchen?
A: Sent a plate out that I knew was not up to our standards.
Q: Is there a food you simply refuse to eat?
A: No, not really. Just nothing without flavor
Q: What would your dream meal be?
A: A simple, good steak and a nice bottle of red wine.
Q: How important is presentation?
A: Pretty important at our restaurant, but it also better taste good.
Q: What's the best tip you can give a home cook?
A: Take your time and do the prep work. Also, wash dishes as you go, and keep your kitchen clean and organized.
Q: What's your prediction for the next big food or restaurant trend?
Q: If you were not a chef, what would you be doing?
A: Farming or carpentry work.