Food has played a momentous role in my life starting when I was much younger. Coming from two very different families, one influenced from the south and the second from a heavily influenced French cuisine. I found cooking to be my calling. My start began as a prep cook at the Mansion on Turtle Creek in Dallas, Texas where I spent my hours peeling potatoes, killing lobster and tying corn husk bows. This was necessary to achieve the goals I had set in front of me. Soon I would be setting up a hot appetizer station as well as my pantry station…and then one after another, station by station I eventually achieved sous chef under the Southwest Legend, Dean Fearing. After several years I began as an executive chef at Shinsei in Dallas. It was a pan asian/open concept sushi bar. It was then that I was approached by Top Chef for Season 3. After competing on the show and achieving great success as a finalist and fan favorite, I moved to San Francisco to continue my education in food and wine. I spent 3 years working for various wineries pairing wines with foods selected from local farms. I learned a tremendous amount and became the US Ambassador for Terrazas de los Andes, a Moet-Hennessey brand. In all of my travels my basics have stayed the same. Food: Seasonally Influenced American, focusing on sustainable proteins while utilizing fresh, organic, and local produce. Color: Kelly Green because green reminds me of grass, vegetables, and life. Inspiration: That the lives of today should use our resources to meet today’s demands and preserve our environment so that tomorrow’s generations can meet their needs. Salad Dressing: Ranch…it reminds me of Texas and it contains mayonnaise. It is the glue that holds us together. And who doesn’t like herbs and mayonnaise together?