From the bayou, by way of the world.

Born in Louisiana. Trained in fine kitchens. Home on the Gulf.

Origin Louisiana
Now Gulf Breeze, FL
Trained Folse · Napa · NYC
— One Line

The chef who'd rather hand you the mic than hold it himself — cooking for the shrimper, the farmer, the line cook, the dishwasher, the duck call maker, the knife maker.

Dawn on the water
— Chapter One

Raised by the water.

Home is a speck on the bayou, where supper is a group project and everybody's cousin owns a boat. The bayou set the rule he still cooks by: name the maker, honor the place.

Cooking over open flame at dusk
— Chapter Two

Sharpened in fine kitchens.

Trained at the Folse table, sharpened in Napa, the Virgin Islands, and a New York kitchen that fed a crowd at midnight. Eight seasons as executive chef of Duck Camp Dinners followed.

Evening crawfish boil
— Chapter Three

Home to the Gulf.

Now back where the bayou meets the backyard — the door open, the pot full, cheap beer and wagyu at the same table.

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"You can't fake the things you truly love — so we don't try."

— The Field Guide · Voice