Darien cross

My signature dish is a Pan-Seared Duck Leg Quarter with a Scotch Bonnet Red Wine Reduction. It perfectly captures my culinary identity by using fundamental technique & meshing it with bold, unapologetic heat. Paired with maple soy-glazed Japanese sweet potatoes, wild rice and sautéed sesame green beans, the plate hits every profile: sweet, savory, and spicy. It is a dish designed to leave a lasting impact and serve as a true introduction as to who I am as a chef.

Growing up, my culinary inspiration has always been my mother & father, with a mix of Gordon Ramsay. Learning southern comfort food from my parents and being able to understand how Gordon Ramsay thinks about food in his many shows, from kitchen nightmares and master chef to next level chef, helped me to grow a solid foundation before culinary school that had a larger impact on me than I realized.

With $25,000, I would put that money into my family, community & business. I’d tithe money to my church to support the community. The rest would be invested into the future I’m building with my wife as newlyweds. For my business, I’d look to open a food trailer or ghost kitchen. Legitimizing my brand & getting the space I need to upscale & handle a higher demand while producing high quality food & events.