Passion fuels every aspect of my culinary creation. Coming from a place of gratitude and personal growth, I describe my kitchen as a sanctuary where everyone is nurtured and welcome. The plate is my pulpit with a message of love, acceptance, and comfort being as much of an element as any tangible ingredient.

​

Since early childhood cooking is what I turned to for refuge or to numb the sting of unkindness and exclusion. I would sit on the floor after tough days of school and watch “Chefs of the World” on tv. I’d study every move of world-class chefs. They were usually speaking French or Italian so I had no idea what they were saying. Dyslexia made it hard to read the captions quickly enough. So just like I still do with most things - I just winged it. At 11 years old I attempted my first soufflé - arguably one of the most difficult dishes for even a skilled chef to produce. When it rose beautifully, I was hooked.

 

As a young adult, I moved into the role of the nurturer. I enjoyed cooking for my friends and it was an added bonus that it helped to sober everyone up. I'm proud to report, back in highschool, my amatuer culinary hobby actually saved a friend's life! I quickly recognized he was in a T1 diabetic seizure and responded by shoving a sugary treat in his mouth - glad you are still with us Rod. 

 

Since those days of fumbling around, I have pursued my culinary passion through unceasing training with fervor and persistence. This has opened up amazing opportunities for me to govern the galley aboard mega-yachts and to chef for ultra-high-net-worth private clients. I am now excited to share my infatuation with Sweet Home Tuscaloosa, Alabama! With complete excitement I am so proud to introduce Cleaver & Clove as my platform to offer culinary classes, private chef services, "boutique" catering, fine charcuterie, and comfort soup philanthropy.

 

Passion is a key element of amazing food but safety is also critical. I do not cut corners in this department. I am a certified food protection manager (ServSafe Manager & Level 2 Food Safety & Hygiene Certified under European Union Regulation) and I hold an additional allergen-aware certification. I work out of a commercial kitchen and hold all appropriate food permits.

 

My approach includes sourcing as many local ingredients as possible and partnering with local vendors and butchers. I am diligent to work with the best provisions while also honoring the traditions and cultures behind the food I prepare. For me, responsibly sourced, quality ingredients are the first step in menu planning.

​

I look forward to sharing my love of this with you while nurturing you, teaching you, and hearing your food stories. I hope to have the honor of serving you and those you hold dear with the same care and curated approach as you'd find in posh eateries.

 

Let's eat!