- I eat tacos, quesadillas, or burritos at least once a day.
- I firmly believe food can be a legacy, passed down to family. I’m looking to build my own.
- Fresh melon is about the only food I can’t stand. Oh, and olives.
My style of cooking is borderline obsessive, breaking down not only the intricate flavors but also how the ingredients work together. I strive for a balance of sweet, heat, acid, bitter, and savory with each of my recipes. Sometimes I’m lost in the details, and that’s the fun of my research. I’m passionate about diving deep into processes and challenging what we know to be true and authentic with the goal of discovering new recipes.
Wood-Fired Global Flavors
No longer did I feel tied down to the traditional salt & pepper-only rules for barbecue. Any flavors I discovered could be applied, in multiple ways, to a variety of meats and vegetables.
Chiles and Smoke was born.