Q: What brought you to Arizona?
Opportunity. I saw Scottsdale’s energy, luxury lifestyle and food scene. I knew it was the perfect place to build my brand. I was tired of life on the road and needed to find my purpose. I started with nothing but a dream and ignorance. Oh, and great food.
Q: How did you decide to pursue being a chef?
Born and raised in South Carolina, we lacked money but made up for it with love and strong community. Everything was about food and fellowship. My culinary journey started in Low Country kitchens when I was fifteen. I was inspired by my mom’s cooking. I thought I was just working a job, but it turned into a lifelong career. Once the passion was ignited it burned hot. Luckily I was born with a good palate.
Q: What is your process for creating a menu?
We start with what the client wants. Then, I build it around the vibe—Southern roots with Scottsdale flair, is our goal.
Q: What can people expect when they hire you?
Big personality, big flavors, and a night they’ll talk about for years.
Q: You’ve won some awards and received awesome recognition. Out of your awards, which one means the most?
“#1 Private Chef in Arizona” — because it came from clients and community support.There is nothing like my Arizona community.
Q: What is your favorite part of the day?
Cooking live in front of people—watching their reaction is the payoff. I also love a cool morning with a cup of coffee, no phone!
Q: How do you balance the media demands with your clients?
Simple— clients come first. Media is the bonus. I’ve always believed that.
Q: Do you have any consistent clients (regulars)?
Yes, I’ve got families and groups who book me year after year. I become part of their traditions. This is more for high end clients and celebrities. Which I don’t publicize out of respect. My service is geared towards parties and not everyday meals. I always want when you see me for it to be special.
Q: What does the future look like?
TV, travel, and creating experiences worldwide. Scottsdale is home, but the brand is global. And one day I’ll retire to a lake house!
Q: What is something you wish everybody knew?
Being a private chef is more than cooking—it’s creating memories. It’s personal. It’s about service and satisfying the clients. That’s what we do.