I became a personal chef in 2005 to improve peoples' lives, never guessing how dramatically my own would change. My passion for food and its thoughtful preparation led me to join the USPCA, to attend the Culinary Business Academy, and ultimately, to go from the predictability of business services to cooking for a living. Creating with food can be transformative, but it can also be humbling. Over the past few years I have had many culinary adventures, learning from my clients, from fellow chefs and from the challenges of the kitchen. Today I am living my dream, just about as I imagined, and besides bringing families back to the dinner table, I am sharing my love of cooking with anyone who is interested in learning to become a better cook.
United States Personal Chef Association
5 Years
Personal/Private Chef, Catering, Cooking School.
I like to cook the kind of food I like to eat...Southern, Creole, Latin-influenced, Thai.
Both grandmothers and my grandfather were great cooks. I'm also influenced by many home cooks in the Southeast Texas, Southwest Louisiana area. Marcus Samuelsson, Nigella Lawson and Nigel Slater have an influence on my style of cooking.
AD:December Chef of the Month is Tobias Marx - Executive Sous Chef - Boston, MA
