Winner will appear in Taste of Home magazine, cook with Carla Hall, and take home $25,000
I cook food that feels honest and familiar at first, but tells a bigger story the longer you sit with it
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Receive Text UpdatesMy signature dish is blue crab raviolo with saffron tomato brodo, preserved lemon, fennel, and chili oil. It brings together Lowcountry seafood, Mediterranean flavors, and classical technique in a way that feels refined but still deeply comforting. That balance between simplicity, restraint, and layered flavor is what defines my cooking style.
Who is your culinary inspiration?My culinary inspirations are Frank Stitt, Alice Waters, Fergus Henderson, Thomas Keller, Éric Ripert, Francis Mallmann, and Sean Brock. They all cook with a strong sense of place, respect for ingredients, and balance between refinement and soul. That’s the kind of food I strive to make.
What would you do with the $25,000?I would put the money toward building my newly launched company, Happy Hour Hospitality, and creating places that reflect my food, hospitality, and sense of community.
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