Chef Savage

I remember the exact moment I fell in love with cooking — and truly understood the meaning of hospitality. It was my very first job, working in an open kitchen where guests could watch us prepare every dish. Seeing their reactions, hearing compliments to the chef, and witnessing that beautiful silence of pure enjoyment at the table — it all just clicked for me. That moment, along with countless other culinary memories, continues to fuel my passion today.

My signature—and favorite—dish is my beef short ribs, a culinary masterpiece that evolves over a meticulous four-day process. I begin by crafting a velvety, 48-hour beef bone broth enriched with robust red wine, then braise the short ribs until they achieve fork-tender perfection. Each step artfully layers flavors, culminating in a dish that exudes depth and finesse.

I strive to give more than I take, whether through financial contributions or offering my time to support others. My ability to make a meaningful impact on the community depends on my success. By using my talents, I aim to educate and help build a healthier future for all. This marks my first full year with my new business, and I’m at a pivotal point of growth. A large portion of the winnings would go toward creating a space for community cooking classes and expanding my catering business