Executive Chef, Prohibition
I graduated from the Art Institute of Charleston in 2010. During culinary school I worked for Chef Derek Falta at Chais' Tapas and Lounge and Barsa. Much of what I know I learned from Derek. I began to realize how much skill, and creativity it took to create exciting and beautiful dishes.
After Culinary school and five years of working for Chef Falta, I was offered an executive chef job at Mercury. I decided to take the job. I felt like I had nothing to lose. It turned out to be a great decision for me. Mercury was known as a dance club and had the smallest kitchen I had ever seen. Mercury's lack of customers gave me time to figure out what kind of chef I wanted to be and what style I wanted to create. I started looking at many of my dishes as works of art. I would create a dish in my head, figure out what colors, textures, and flavors I wanted to use and then select ingredients and then I would come up with a price.
After slowly building a solid food following, Mercury was then sold to John Teveen and James Walsh. After a short notice tasting, I was asked to be the Chef and I accepted. Mercury then became Prohibition. John and James had so much confidence in my craft and creativity that they gave me free range to use any ingredients and any style I wanted. Working with the two of them has made me a better chef as well as a happier chef. My goal now as a chef is to use as many local ingredients as I possibly can and then present them in a creative and exciting way for our diners to enjoy.