-What does your typical day look like?
Coordinating with my team on my up coming events schedule on my down time from traveling
to another location to share my culinary story I’m either hunting fishing or foraging a trip to
local farms to gather ingredients but I’m always cooking learning or teaching how to make
food from the heart!
-What techniques and tools do you use to keep yourself organized?
email and social media and my so are my office
-Was there a person in your career who really made a difference?
Everyone that I have met through the years are the ingredients I use the most… the times I’ve
shared have always had a meal ..wether southeast asia or southern Illinois to the bahamas
the influences of my travels and the cultures are the biggest difference in my cuisine
-Where do you think the most significant growth will occur in the Food & Beverage Industry in the next few years?
definitly back to local I here more everywhere I travel that it is so important for them to grow
their own and support local farmers as it is quality and better for them
-What’s your first memory of your love for cooking?
with my mother and grandmother green beans we would pick together and my grandmother
teaching me how to cut potatoes and adding fresh pork to simmer in cast iron skillet ..and
then stirring the cornbread batter that she would let me sprinkle in brown sugar
-When did you know you wanted to be a Chef?
I’ve always cooked since a child never really went to restaurants growing up it really did not
occur to me to be a chef until after the navy and my chance meeting with chef Richard chen
he asked for my help as he lost an employee so began my journey as a professional chef
-Where were you trained, and how difficult was your training?
you could say I was in training all my life the hardest training was the day to day 7 365 every
holiday every birthday that I missed with family or friends ..that my duty was to ensure
everyone’s holiday party birthday memory was nothing short of excellent ..dedication to this
practise is still my driving passion as a chef ..it’s my life as a chef to make your culinary
dreams come true
-What do you love most about your job?
at this stage of my career it is definitely still the travel the list of ingredients Givin to me last
minute and I take you anywhere in the world you want to go..because I’ve been there and
studied the culture and prepared count less dishes
-Describe your style in three words.
anything anytime anywhere lol
-What’s your favorite dish to create?
What you want me to prepare for you… i get this question a lot and it’s always the same what
do we have..and I would love to teach you so you can do it when I’m not here..
-Where do you draw your creative inspiration from?
people and nature. I travel the globe to learn from everyone I meet and give of my talents and
knowledge to those I cook with or for.. my inspiration is living!..and from the forest the oceans
to the plains it’s energy from a rainstorm or a cold day that decides a lot of my cuisine where I
am and the ingredients I can find
-What four ingredients are necessary in your kitchen?
love music fresh friends… everyone I cook for or with gets this recipe!
-If you could prepare a meal for anyone, who would it be and what would you make?
if i could have that wish for one day.. it would be my mother we would make breakfast
together definitly homemade lard biscuits and we would share my latest adventures and I
could watch her smile as I explain where I’m off to next as the extreme chef changing lives
and making smiles for everyone I meet…
-What are you most proud of in your career?
becoming not just a chef but a mentor in every aspect of living to everyone that I meet living
my passion and being able to inspire others to find their passion and live their dreams and
help others in need
-Who is your biggest supporter?
my family they endure me being gone a lot and miss me but know this is my life and story
-What would you want to have as your last meal?
A room full of friends and family and a buffet of everyone’s favorite dish and to share each
-Are there any foods you just don’t like?
there really are not any foods I don’t like… but the eggplant is not the first ingredient I will grab
but I can still make incredible dishes with it
-What do you think is the most challenging ingredient to work with?
ever peel a champagne grape lol beyond that every ingredient has and up or down side
depending on what how much of it you have to make… Like a not so ready rutabaga 100 #
sliced for a casserole… yes it was a bad day lol
-Do you do the cooking at home?
Of course without question when I’m home that is..but it always seems to end up being an
event and a lot of friends seem to stop by from out of nowhere… but I love it
-Funniest kitchen incident?
ever have a customer come thru the back door in nothing but a mink and high heels during
dinner rush wanting a cooking lesson?…yes it happened to me …lol..and it was funny
cocktails anyone she says …but I guess that’s why they call us chefs rock stars lol
-Favorite kitchen equipment or gadget?
my knife and a wok for sure I love the sound of the fire and sizzle moves me
-Tell me 3 things that you consider to be your cooking strengths.
My extensive travel, my magical childish interest in everything I see, my passion for people
and seeing them smile sharing food and conversation and making a memory every meal!
-If you had just one wish, what would it be?
To be remembered as the chef that was able to bring happiness for all the world to share
-Are you working on any big projects now?
I’m currently traveling the world with my different brands from chateau st nabor Rohne valley
wine papas pilar rum to gunther wilhelm knives and alchemy spices cooking it up live at
events from fishing tournaments in the keys Bahamas south pacific france Manhattan to Los
Angeles and everywhere in between… and preparing to shoot my own show traveling the
globe hunting fishing and cooking it up with the world as the world extreme chef
-If you were to give someone just one piece of advice, what would it be?
Cook with your heart and always with love and respect for everyone it’s one world with many
cultures and amazing recipes but it’s together we create a dish to enjoy let’s do it for all