Tell us a bit about yourself and how your cooking journey started!

My love of food started with my grandma, an extremely talented Southern cook (who also happened to be legally blind). Between eating her food, which was legendary amongst the entire extended family, and growing up grilling with my dad, I developed a love for Southern cooking centered around live fire. As a teenager, I worked at the Franklin Chophouse in Franklin, Tennessee, where I got my first taste of the food industry. Years later I made the jump from my career as a fire safety engineer to a professional cook after eating the food from et al. and recognizing the unique nature of their commitment to workers and creative growth.

What is your biggest pet peeve, food related or otherwise?

Using the word “cheers” as anything other than an exclamation. “Cheers-ing” someone is an abomination; it’s “toasting” someone.

What is your favorite kitchen memory or bit?

Favorite bit: “Short and strong” while I strive to be as short and as strong as possible, I’ve made little progress.

What is the best piece of advice you’ve received (recently or ever)?

“If you’re given the choice between just fire or more fire, choose more fire.” -Chef Paul Wojciechowski

What is your DND alignment?

True Neutral

What is your restaurant/bar/meal in Tulsa?

An afternoon at Killer Wail BBQ and Dante's with a beer at Heirloom, and a Boilermaker just down the road at Whittier.