"I've been cooking professionally for over 20 years. My style is 'low country comfort food--with it’s suit and tie on.' Definitely a culmination of the places I’ve lived and the chefs I’ve worked under. My passion is cooking! And I love using local ingredients from small, local farmers/purveyors.
About my gumbo:
I went to culinary school in Charleston, SC and first learned gumbo from chefs I worked with down there. When I was living in Austin, TX, I was influenced by some New Orleans-based chefs who had lived through hurricane Katrina. Traditional gumbos use okra or filé (ground sassafras plant) as a thickener, not flour-based roux. Me having a background in low country cuisine, I use a roux---a dark roux. And I only use okra as a garnish. So I suppose I combine 2 different styles to make it my own.