We eat to live… why shouldn’t every bite be amazing? That’s my goal.
What I do…
The creation of new combinations through fresh ingredients and ideas. From sweet to savory, even a simple sandwich can become a masterpiece in the culinary world of bridging the gap between satiety and your pallet.
About
I’m a dedicated chef, punctual, reliable, creative and trustworthy. Through dedication and technique, I have progressed through the kitchen hierarchy. I believe exposure to new flavor profiles, ingredients, cuisines, and methods of preparation is vital to the success of one’s culinary direction. Upon these factors comes expansion and new ideas, which is where I find the most enjoyment. From what I’ve absorbed through my culinary journey, I have also brought with me to each establishment with hope to share that knowledge while keeping an open mind to all that is still unexplored.
Blog
Scallops for Italy
Food is the center of nights when family and friends gather to commune over white tablecloths with flickering candles to share stories, eat and sip good wine, or feast on small plates and drink good beer. The construction of flavors in each course can instigate total silence where the only sound is a fork on …
Petite Tenders
Petite tenders, just the sound of it and I immediately think of small, delicate cuts that beg not to be overcooked. This cut is from the shoulder portion and doesn’t pay to be cooked beyond medium-rare if you can help it, otherwise, I would braise it. As with any beef, a nice coating of crushed …
Fried Green Tomatoes
After cheffing in Miami for some years, I decided to move north, and took a nice easy drive up the coast stopping in Hilton Head to relax by the ocean. The restaurant where I ordered dinner had a menu with southern selections and for an appetizer, I ordered the fried green tomatoes with apricot jelly. …
Contact
chefseabass@chefseabass.com