Currently, I am the Executive chef of Blue Smoke restaurants in New York City.  However, my career in the kitchen began a long time ago, boiling crawfish, crabs and shrimp at a local seafood shack in Thibodaux, Louisiana.  That little stop-and-go joint is long gone, but my love for all things boiled in spicy broth is alive and well.  I continued to work in kitchens and catering venues throughout college while attending The Chef John Folse Culinary Institute at Nicholls State University. Throughout my career, I have been lucky enough to have worked in France, California, Atlanta, St. Thomas USVI, and New York. Every one of these places has influenced the food that I cook each and every day. My roots are in the south, but my goal is to tell the story of southern food through its foodways here in New York, and beyond.