is the owner of newly lauded The Commissary and ONE ART in One Arts Plaza featuring grass-fed burgers and a second 12-seat restaurant featuring a farm to table chef’s table. Tesar appeared this summer on the new Food Network series Extreme Chef where Chef Tesar won the Title of Extreme Chef.  Most recently his image was on the cover of D magazine as “The Most Hated Chef in Dallas” Chef Tesar has also been featured as character “Jimmy Sears” in Anthony Bourdain books Kitchen Confidential and Medium Raw.

He is the former executive chef at the Rosewood Mansion on Turtle Creek.  When at the Mansion chef Tesar restored the Dallas landmark to its five star status and also received a James Beard semi finalist nomination for Best Chef Southwest from the James Beard foundation. He has spent more than 20 years overseeing the kitchens of many critically acclaimed restaurants such as New York’s 44 & X Hell’s Kitchen, Vine, 13 Barrow Street, The Supper Club and The Inn at Quogue in the Hamptons and RM restaurant in both NYC and Las Vegas at Mandalay Bay.

Tesar helmed the food and beverage operations for celebrity chef Rick Moonen’s 15,000 square foot Las Vegas RM restaurant along with an intimate 80-seat dining room fashioned after the original three-star RM restaurant in New York. Tesar first joined Moonen in his New York restaurant, which received the high rating of 3 stars from the New York Times before moving west in 2004 to assist with the Las Vegas location. John served as a personal chef for high-profile clients, such as Giorgio Armani and Mariah Carey.

Chef Tesar’s culinary training followed liberal arts degree courses at New York University. In pursuit of a career alternative, Tesar moved to Paris for classical French culinary training at the prestigious La Varenne Ecole de Cuisine. He returned to the Hamptons and ventured into his first foray as chef-owner at the three-star Hampton Square Restaurant. Along with numerous awards and accolades, New York magazine food critic Gael Green called him “a bright new talent in a city already bursting with talent.”

Tesar has served as a guest chef at James Beard House Seven times. He has appeared on The Today Show, Ready Set Cook, Chef du Jour and Good Day New York and Regis and Kelly. He has also been named a Top Rated American Chef in the Zagat Restaurant Survey. John continues to support many charity events such as Share Our Strength a national organization charged to end childhood hunger by 2015 and Diffa. Chef Tesar will be opening his own signature restaurant late this summer in Preston Center. This new venture will be called Spoon, Bar and Kitchen.  Chef Tesar will also be rolling out two New Commissaries later this year one on North West Highway and Midway and another at Camp Bowie in FT Worth. Chef Tesar is also consultant to the Dallas Chop House and created the menu for the new venture Chop Burger. Most recently he created the culinary program for the Popular “Cocktail Den” and comfort food kitchen “The Cedars Social” named as one of the Best New Restaurant in Dallas 2011 by Dallas Morning News critic Leslie Brenner.

Authors note:I have known Chef Tesar since the early days at 13 Barrow St. in NYC.While at 13 Barrow, Chef Tesar was steadily perfecting his art for drama. The only question I have is, what took D magazine so long to write about it?

Why do you cook?

For the love of it the creativity of it and the lessons learned

What is your favorite spice and why?

Salt, without it nothing taste good

What food trends do you most agree and disagree with?

I love healthy simple fresh foods with great sources.. over worked food with too many ingredients on one plate

 What are the perks of being an accomplished chef?

I plead the fifth !

What is your idea of a perfect professional kitchen?

The kitchen at the French laundry

If you have one tool you can’t live without, it would be?

A spoon

What do you wear in the kitchen?

Everything from custom dishwasher shirts to Egyptian cotton chef coats

What Chef living or dead do you most identify with?

Alain Ducasse

What is your biggest pet peeve in your kitchen?

Culinary graduates with too much ego and not enough experience

What term do you most overuse?

Sous vide

What is your favorite cheese?

Comte

What your favorite restaurant?

I have too many to pick just one

What about your profession really irritates you?

TV game show contestants having a voice before they pay there dues

What food is underrated?

Seafood

What food is overrated?

Meat

What is your favorite cuisine?

Just well thought out and well prepared food

What/who inspires you?

Many talented chefs inspire me people who are willing to take risks and work hard

Who is the biggest celebrity you have cooked for?

Several former presidents of the united states and many rock stars

Where is your favorite place on earth?

Tahiti

What are you afraid of?

Dying

What is your most marked characteristic?

My open blunt personality

What Charity matters to you the most?

SOS (Share Our Strength)

What is your dream meal?

It depends on the day one day mugaritz the next day Pizza

What is your most beloved kitchen appliance?

Vita prep

What do you value in your employees?

Loyalty and honesty

What do you value in your guest?

Understanding and  experimentation

Where do you want to be in 5 years?

The head of my own restaurant company

What is a signature dish for you?

My attitude

Who would you most like to cook for?

Eric Ripert and Anthony Bourdain but together

Who is your favorite writer?

Ernest Hemingway

What is your first memory of cooking?

Shucking clams and clean flounder with my daddy and then eating them right out of the water

What is in your refrigerator now?

Lots of water, wine and champagne

What languages do you speak?

English and pocito espanol

What would you cook for me, if I came in?

Faux cuttle fish pasta with lemon buere fondue Iberico pork and osetra caviar

Thank You Chef,

CDM

started his culinary career on the East Coast, where he spent three years as Sous Chef at Gianni’s in New York City, before moving on to Jodi’s Restaurant in the Berkshires, Massachusetts, and then to Grist Mill Steakhouse in Vermont.  During nine months in San Francisco in 2001-2002, Mali completed a culinary externship at the renowned five-star, five-diamond Restaurant Gary Danko in San Francisco while simultaneously working as a line cook with Food and Wine Best New Chef of 2001, Craig Stoll, at Delfina.  While in Colorado, Mali was chef/owner of Restaurant Kody in Evergreen, where he was named “Rising Star Chef” by Rocky Mountain News in 2004, “Top Chef” in 2004 and earned the distinction of being named one of Denver’s top ten restaurants in 2003 by 5280 magazine.

Why do you cook?

Chef Mauricio Jiménez

is chef/owner of Crepes de Paris Catering, a former culinary teacher at the “Escuela Hotelera de San Juan” and former owner of Crepes & Churros in Miami, Florida. Mauricio is a published freelance food, wine & travel writer and photographer. A professional chef for the past fifteen years, he has had the honor of cooking for important personalities such as British Prime Minister Tony Blair, King Juan Carlos and Queen Sofia of Spain, Florida Governor Jeb Bush, Formula One champion Emerson Fittipaldi, The Bee Gees, punk rocker Iggy Pop, Miami Heat Coach Pat Riley, Miami Dolphins legends Don Shula and Dan Marino, Bill Gates, Mariah Carey, Rita Marley, Barbara Streisand and Gloria Estefan. Mauricio is a Magna Cum Laude graduate of ‘Le Cordon Bleu’ and of the New York Institute of Photography.

What food trends do you most agree and disagree with?
I live on an island, there’s no such thing as trends over here.

What are the perks of being an accomplished chef?
Not many, just good stories to share.

Who cooks in your household?
I do.

What is your idea of a perfect professional kitchen?
There’s no such thing.

If you have one tool you can’t live without, it would be?
A Chef’s knife.

What do you wear in the kitchen?
Clean clothes.

What Chef living or dead do you most identify with?
Jacques Pepin.

Why do you cook?

Cooking is the universal language that brings everyone together

 What is your favorite spice and why?

Coriander it has a spicy nutty orange flavor

What food trends do you most agree and disagree with?

Farm to table, Local Sustainability and Organic cooking is the way to go

All Aesthetics no flavor

 What are the perks of being an accomplished chef?

So close yet so very far…

 Who cooks in your household?

My beautiful wife and sometimes me

 What is your idea of a perfect professional kitchen?

A kitchen full of passionate, focused and self-driven chefs

If you have one tool you can’t live without, it would be?

A cake tester! not just for cakes anymore. Its part of my cook’s uniforms we use it to check food temperatures and other things

What do you wear in the kitchen?

Black chef coat

What Chef living or dead do you most identify with?

No one in particular

What is your biggest pet peeve in your kitchen?

Not seasoning and tasting your food

What term do you most overuse?

Keep it Sexy

What is your favorite cheese?

Humboldt Fog Goats Cheese

Whats your favorite restaurant?

The one I work in

What about your profession really irritates you?

Everyone still calls me “Chef” even when I’m not in the kitchen.

What food is underrated?

Celery

What food is overrated?

Lobsters

If given 4 ingredients to cook with they would be?

Black Bass, Meyer Lemon, Garlic, Olive Oil

What is your favorite cuisine?

French and Japanese

What/who inspires you?

Family and friends

Who is the biggest celebrity you have cooked for?

The United States and Russian President.

Where is your favorite place on earth?

San Diego

What are you afraid of?

Not knowing

What is your most marked characteristic?

I smile a lot

What Charity matters to you the most?

American Red Cross

What is your dream meal?

Lamb Bolognese

What is your most beloved kitchen appliance?

Cryo Vac Machine does wonders

What do you value in your employees?

Determination and Longevity

What do you value in your guest?

Their dining experience

Where do you want to be in 5 years?

A teacher and father

What is a signature dish for you?

I don’t really have one particular signature dish

Who would you most like to cook for?

Family and Friends

What is your first memory of cooking?

My grandfather roasting a whole pig

What languages do you speak?

I speak 2 Filipino dialects Cebuano,Tagalog, and English, Spanglish

 What would you cook for me, if I came in?

I like surprises, when you come in let me know

Thank You Chef,

CDM

is a native of Illinois and grew up in the small town of Ottawa.  Brad knew that his next step in life had to be Culinary School. That’s what brought him to Scottsdale, Arizona to attend Scottsdale Culinary Institute. After working in many fine dining restaurants and hotels in the United States, Brad became a contestant on Gordon Ramsey’s Hells Kitchen. He considers working with Chef Ramsey to be a pinnacle of privilege. He has also been the recipient of a number of culinary awards. He won second place in the 2008 Scottsdale Culinary Festival’s Culinary Battle. Brad also won the “Spirit of the Fest” award for most creative salsa at the Scottsdale Salsa Festival. In addition, Brad received the 2007 Wertherlin Award for culinary excellence. He was also ranked among the Top 20 in the Arizona Celebrity Waste Not Challenge out of 100 restaurants state-wide. Currently, Brad is living in Los Angeles, California. He spends his time traveling, and staging at restaurants around the world. In his spare time Brad enjoys reading cookbooks, eating out at new restaurants and talking food with anybody who loves cooking and culinary technique. Chef Miller is the Executive Chef at The Inn of the Seventh Ray.

Why do you cook? 

It’s all I know. I grew up in a butcher shop outside of Chicago so its in my blood. I also cant see doing anything else that I could be this passionate about and not be crazy.

What is your favorite spice and why?

Vadouvan- Its just a fun spice to use to bring depth to your ingredients. I’ve also been playing a lot with Sumac

Who cooks in your household?

No one. We are trying to eat in every restaurant L.A has to offer.

What is your idea of a perfect professional kitchen?

Currently holds the title of Executive Chef at Mark Peel’s Tar Pit. He also does special events and catering with the Patina Restaurant Group.

Why do you cook?

I cook to express myself creatively and to get people to try new things. Also, to feed people.

What is your favorite spice and why?

Sumac, I have an obsession with spice and flavor building.  Another one is Ras el Hanout, it’s an amazing spice, it means “head of the shop,” if you go to your spice monger and request this, he will provide you a mix with all of his best spices.

What food trends do you most agree and disagree with?

 love the fact that chefs are blending techniques and flavors from all over the world and abandoning the stereotypes of being just a French chef or an American chef.

What are the perks of being an accomplished chef?

I’ll tell you when I get there.

Who cooks in your household?

My girlfriend, she always cooks me simple and delicious Midwestern meals.

What is your idea of a perfect professional kitchen?

Clean, organized, stocked and all equipment is working

If you have one tool you can’t live without, it would be

My knife

What do you wear in the kitchen?

Jeans (Levi’s 501 or 514), a chef jacket and a black or pinstriped apron (from Bragardusa.com)

What Chef living or dead do you most identify with?

My boss Chef Mark Peel for his endless creativity, his passion for food and his obsession with personally selecting his produce from local sources. He is also very much a perfectionist that doesn’t cut corners.

Also, Chef Eric Ripert for his consistently flawless technique, simplicity of plating and love of seafood.

What is your biggest pet peeve in your kitchen?

Unwillingness to help out a fellow employee

What term do you most overuse?

“Let’s GO!!!”

What is your favorite cheese?

Taleggio cheese because the process by which it’s made is very interesting and the end result is unforgettable.

What your favorite restaurant?

Red Medicine because the quality of food you get at the price point offered is amazing. It’s a chef driven restaurant that feels new and fresh, different from anything else that is happening.  It is focused on modern food and good service.

What food is underrated?

Citrus, I cook with a lot of citrus and fresh herbs.

What food is overrated?

Filet Mignon.  It is flavorless and unexciting.

If given 4 ingredients to cook with they would be?

Snapper, Meyer lemon, rice flour & tarragon flowers

What is your favorite cuisine?

Indian or Thai.  The spices used give me inspiration for my own cooking.

What/who inspires you?

The biggest inspiration to me is working with a new ingredient I’ve never worked with.

Who is the biggest celebrity you have cooked for?

Conan O’Brian, Jon Stewart, Bono, Bill Marriot, Katie Couric and whomever attended the 2011 Emmy’s, which I helped cater with Patina Restaurant Group.

What are you afraid of?

Nothing

What Charity matters to you the most?

Africare.org and pretty much any charity that is helping fight aids for children in Africa.

What is your dream meal?

My mother’s homemade macaroni n’ cheese.

What is your most beloved kitchen appliance?

Kitchenaid Mixer

What do you value in your employees?

The desire to learn

What do you value in your guest?

Curiosity, Open Minds, Appreciation

Where do you want to be in 5 years?

Owning and operating several restaurants with various concepts

What is a signature dish for you?

Black rice beignets topped with sea urchin and salmoriglio aioli

Who would you most like to cook for?

Danny Meyer

Who is your favorite writer?

Michael Ruhlman

What is your first memory of cooking?

Cooking with my mother

What is in your refrigerator now?

Red Onion, Cherry Tomatoes, Butter, Strawberries, Coconut Water, Orange Juice, Bananas, Guinness, Tequila, Kobe Hanger Steaks, Handmade lemon Basil Parpardelle, Thai Snapper, Eggs, Sriracha, Rapini,

What would you cook for me, if I came in?

Poached Pear Goat Cheese Prosciutto Balsamic Caramel smoked almond soil

Sunchoke-Coconut Soup Shots w/ Pumpkin Seeds

Saffron Arancini w/ Sottocenere, Harissa Emulsion, White truffle powder

Beef Cheeks & Pickled Leeks w/ Honey Crisp Apple Sauce

Guanaja chocolate tart, with candy cane crumbs, strawberry and mint

Thank You Chef,

CDM

Born in Union City, Californinia. Chef David fell in love with cooking early when he would hang out in the kitchen with grandmother. He started cooking professionally at 15 and has been cooking for 25 years now, and loves every minute of it.

Cooking has taken him all over the country and cooked with some of the finest ingredients. He now has his sights set on a Michelin star.

David is the Chef de Cuisine at Les Halles Downtown and the Chef hire of Chef Hunter New York on Food Network

Why do you cook?

I cook because I saw the pleasure my grandmother gave to my family and friends. Plus I can take a raw vegetable or meat and transform it in to something delicious.

What is your favorite spice and why?

Cumin, It has a very hearty flavor that completes any dish. I use it everyday in my cooking, plus it’s the second most used spice in the world behind Black pepper.

What food trends do you most agree and disagree with?

I agree with trends that are achievable in restaurants across America, not some crazy Idea a chef had. Foam is the trend that really bugged me the most. Really, fennel flavored foam and anchovy ice cream?

What are the perks of being an accomplished chef?

To invited by your peers to their restaurant and enjoy their hospitality. Also it feels good knowing you’re up there with the best of them in a very tough business.

Who cooks in your household?

I am always volunteered up to be the cook at home. I don’t mind. I get to show off a little. Plus, they don’t usually get to see what I do at work.

What is your idea of a perfect professional kitchen?

Wolf 24 inch Salamander, Vollrath 36 inch char broiler, Vulcan 40 inch convection oven, Vollrath 8 bird rotisserie oven, Blast chiller, 10 pan steamer, 40 gallon tilt skillet, 200 gallon mixer kettle, ice cream maker, 36 inch emulsion mixer.

If you have one tool you can’t live without, it would be?

My Sous Chef Carlos Uzhca, He makes my life so much easier and trust, me some days he is a tool.

What do you wear in the kitchen?

 Chefwear camo baggy pants, Birki’s clogs, Black chef jacket

What Chef living or dead do you most identify with?

Anthony Bourdain, and not because I am a chef for Les Halles, but his cooking style and approach to everyday life.

What is your biggest pet peeve in your kitchen?

Simple mistakes, I can’t stand one of my cooks not taking the time to do the job right.

What term do you most overuse?

WTF!!!!!! I am addicted to saying that.

What your favorite restaurant?

 Boa Steak house in Hollywood CA

What about your profession really irritates you?

That some people shouldn’t be in this business at all!!  If you work in hospitality, act like it.

What food is underrated?

Celery root

What food is overrated?

Rapini

If given 4 ingredients to cook with they would be?

 Cumin, Bone in pork chop, Calvados, butter

What is your favorite cuisine?

 Italian/French

What/who inspires you?

My Grandmother and mother did, two beautiful women who kept everyone happy.

Who is the biggest celebrity you have cooked for?

 Danny DeVito and Rhea Pearlman.

Where is your favorite place on earth?

In a hot kitchen working with the finest ingredients.

What are you afraid of?

Being alone

What is your most marked characteristic?

Never giving up and getting the job done know matter what

What is your dream meal?

Coffee rubbed Wagu Filet, Port reduction, Garlic mash, baby carrots. Praline ice cream with pecan pie.

What is your most beloved kitchen appliance?

Salamander

What do you value in your employees?

Their dedication

What do you value in your guest?

 That they know I am serving them great food

Where do you want to be in 5 years?

A Michelin Star Chef

What is a signature dish for you?

 Pan Braised Airline chicken breast stuffed with apples, mushrooms, rosemary, confit garlic.

Finished with a Champagne cream sauce. Julienne root vegetables and Potato gratin.

Who would you most like to cook for?

 Every Grandmother in the world to say, thank you!

What is your first memory of cooking?

My Grandmother and I picking chili’s from the garden, then roasting them in her favorite pan.

What is in your refrigerator now?

Condiments LOL, I am never home.

What would you cook for me, if I came in?

Carrie, I would start you off with a beautiful Ahi tuna tartar with an Avocado mousse and Ginger oil.

A pear Sorbet to cleans your palate.

We would then move on to a Pan seared Halibut with a mint red cabbage chutney, Micro greens with a lemon Vinaigrette, and a poached bliss potato with tarragon butter.

A Strawberry sorbet to cleans your palate

And finally we would end your evening with a White chocolate crème brulee with fresh raspberries and berry compote.

Thank You Chef,

CDM

Combining kitchen experience with the bold new world of food media was a natural move for Jet, whose backyard cooking classes attracted the attention of the Los Angeles Times. He has successfully transitioned from subject to producer by writing for the Times and contributing to many other publications and multimedia platforms, including National Public Radio, the Food Network, and his Chasing the Yum series on Veria TV. A highly sought after consultant, Jet opened the cafe at Google headquarters in Silicon Valley and currently maintains a wildly popular Asian food line through Schwan’s Home Service.

Chef Alisia Brown

Why do you cook?

I cook because I really love feeding people!

What food trends do you most agree and disagree with?
I agree with the public and chefs really knowing more about the food they eat and getting more involved intruly understanding where their food comes from!
I disagree with the “super stardom” of chefs. Our work is about feeding people and is meant to be a humble profession!

What are the perks of being an accomplished chef?
The skill of feeding people well is something that I value the most. I think you “accomplish” the most when that is always at the front of your mind.

What is your idea of a perfect professional kitchen?
One in which the humble art of feeding people is practiced. Having good equipment, cleanliness and organization is also important. Also, respect! Respect for your fellow chefs and for the food!

If you have one tool you can’t live without, it would be?
My Global Chefs knife!

What Chef living or dead do you most identify with?
Chef Edna Lewis and Chef Gordon Ramsey

What is your biggest pet peeve in your kitchen?
A lack of attention to the details of the kitchen. Cleanliness, organization and time management

What term do you most overuse?
“Chef”

What about your profession really irritates you?
The lack of understanding of basic cooking and respect for all the ways in which people choose to eat.

What food is underrated?
Uncooked foods (Vegan cuisine)

What food is overrated?
Bacon (does it have to be in EVERYTHING really?)

Where do you want to be in 5 years?
I would like to have my own small café in my own community. I would also like to have more resources to help chefs become better trained.

What is your favorite cuisine?
I feel the most connection with French and Spanish cuisines.

What/who inspires you?
Honestly, Chef Gordon Ramsey inspired me to work to help other chefs in anyway I can, become better professionals.

Who is the biggest celebrity you have cooked for?
The cast of “Homicide Life on the Streets”

Where is your favorite place on earth?
The beach of my hometown, Santa Monica, CA

What are you afraid of?
Not pleasing the people I feed and not helping enough chefs.

What is your most marked characteristic?
My passion and sense of rightness.

What Charity matters to you the most?
Share Our Strength (Cooking Matters)

What is your dream meal?
One prepared by Chef Thomas Keller himself just something simple with good wine and conversation.

What is your most beloved kitchen appliance?
My crock-pot

What do you value in your employees?
Honesty, timeliness and passion

What do you value in your guest?
Constructive input

What is a signature dish for you?
A signature dish for me is a dish that encompasses skill as well as technique for a chef. I think also a dish that lingers with the people you feed. For me, it’s my Cuban Black bean Soup.

Who would you most like to cook for?
I would most love to cook for my maternal grandparents. They pasted away before I became a professional chef and they were the ones that were my first teachers.

Who is your favorite writer?
Alice Walker

What is your first memory of cooking?
Standing on a chair grinding cumin in a Molcajete with my Grandmother for beans and rice

What is in your refrigerator now?
Homemade Chicken Soup, Soy Milk, Orange juice, Greek yogurt, swiss char, lots of cheese….

What would you cook for me, if I came in?
I would make my families Enchiladas, beans and Rice for you.

Thank You Chef,

CDM

Born in Louisiana, raised in Alabama, New York native for the last 6 years.

Became an executive chef at the age of 23, was a finalist on FoodNetwork’s Chopped in 2011 and also the youngest chef to be featured on Chef Hunter.  Cara now has an outstanding new job which will be revealed next week.

Watch Chef Cara show her talents next week 12/8 on Chef Hunter, Food Network. Thursday 10/9c

Why do you cook?

I cook because cooking completes me and is the only thing that relates to every aspect of my life. I genuinely believe I could have nothing and as long as I have cooking I’d be happy.

What food trends do you most agree and disagree with?
I am a big fan supporter of local farmers; it doesn’t get much simpler than “quality ingredients, quality food”.

Beautiful restaurants with disappointing crap food, what a waste.

What are the perks of being an accomplished chef?

Ask me that question in about 20 years.

What term do you most overuse?
“Alabama” I’m always talking about it, Im just so damn proud to be from there…Roll Tide.

What is your idea of the perfect professional kitchen?
Super clean, efficient, organized and speakers for my music installed everywhere

If you have one tool you can’t live without, it would be?
My first chef knife, I’ll probably be buried with it.

What Chef living or dead do you most identify with?
Some people compare me to Cat Cora, I can identify with that. WE both have that super cool under pressure-southern gal flair about us.

What is your biggest pet peeve in your kitchen?
Ignorance, I can’t stand chefs who think they know everything. Even the best chefs will tell you they have learned techniques from even their line guys.

What advice do you have for aspiring Chefs?
Work in a kitchen for 6 months to 1 year and then decide if you want to be a Chef.

What about your profession really irritates you?
That being a chef is so trendy. Being a chef isn’t glamorous or about being on tv. You gotta love the job and devote yourself 120% every day of the year.

What food is underrated?
Chicken skin. Have you ever had loaded mashed potatoes wrapped in chicken skin and deep fried? Enough said.

What food is overrated?
Truffles. Don’t get me wrong, I love truffles as much as the next chef but c’mon anyone can shave truffles onto a dish.

What/who inspires you?
My mom, the work ethic she instilled in me makes a better chef than most.

What are you afraid of?
My dad always taught me I can do anything I put my mind to so with that mindset it’s hard to be afraid of much well besides spiders.

What is your most marked characteristic?
I have absolutely no filter on my mouth.

What is a signature dish for you?

At the moment, shrimp n’ grits
What is your dream meal?
My favorite people, a table full of my favorite foods, and a big bottle of a nice Spanish red.

What is your most beloved kitchen appliance?
Deli slicer, its my dream to have a whole prosciutto de parma in my kitchen at all times.

What do you value in your employees?
Loyalty, good work ethic, speed, and the ability to take a joke.
What do you value in your guest?
Appreciation of food, nothing better than serving someone who is as passionate about food as I am.

Where do you want to be in 5 years?
Executive chef of a restaurant, happy, healthy, and living within 4 hours of my family

Who would you most like to cook for?
This is going to sound so corny but my future children. I don’t have many traditions in my family and I cant wait to instill my passion and knowledge upon them.

Who is your favorite writer?
Anthony Bourdain, I can get lost in his books…if I could travel back in time it would be to work with Anthony Bourdain in the good old days.

What would you cook for me, if I came in?
Food I ate growing up, real Louisiana cuisine. Oysters, boudin, meat pies, boiled crawfish and of course banana cream pie.

Thank You Chef,

CDM