Executive Chef | Savannah Quarters Country Club | Savannah, GA
How do you describe the personality of your cooking
My style is uncomplicated and straightforward.
Are you able to fully showcase your culinary creativity
at a country club environment, or are there certain
guidelines to stay inside of?
Yes, I de;nitely am. We o;er many types of dining
options for our members, and there’s everything from casual
to family-style to more upscale cuisine.
What was it that drew you into the country club
It was all about the opportunity to know the people and
families that I would be cooking for.
Does a lot of your influence come from the local/
regional area where you reside? And if so, what inspires
I am a student of food and cultures. I try to learn everything there is to know about the history, people, traditions,
and ingredients. My inspiration comes from looking at or
thinking about a speci;c ingredient. From there, I ;gure out
how I can highlight it best and make it taste better.
What are your three favorite local ingredients to work
I can’t get enough of the bounty of seafood in this area.
I also love working with Carolina Gold Rice, Geechie Grits,
local tomatoes, and okra.
When you cook at home versus at work, what’s
different about your food’s personality?
My wife and I focus more on healthy cooking at home.
We make a lot of chicken, ;sh, and vegetables.
What’s your favorite comfort dish to make for yourself?
Currently, I have been cooking (and studying) Mexican
cuisine. I’ve been making fresh tortillas from dried corn
imported from Oaxaca that I use for tacos and enchiladas.
For those home cooks who are intimidated by the
kitchen, but still want to attempt an impressive meal,
what’s your best advice?
;e most important piece of advice I can give is to
plan. Focus on time management and organizing yourself.
Mise en place (a French culinary phrase which roughly
translates to “putting everything in its place”) is an important
technique to learn.