The Renaissance Redneck

I retired from the restaurant/catering business in 2000, after 20 years. I receive clients on referral bases. I went to Johnson and Wales Culinary College in Charleston, SC. I have worked in private clubs, airlines, and independent restaurants as Executive Chef and Maitre D’. I have been a working partner in an upscale Southern restaurant. Where I designed the kitchen and menu. I now write and formulate recipes. I recently was in a National Cooking Contest and made it to the finals. Placing 25th out of 1260. I listen to the client and their needs and show attention to detail. I'm outgoing, a people person, and will do what it takes to make sure the client is happy. Food is my life.