Moving from New Orleans leaving my friends and family behind is still every day in the back of my mind. But now In the year of the Pig It is my time to shine like a fireball brighter than the sun.
   A new city, a changed heart, and a new chef coat; has called for a change in my professional life to. Starting work at the Chapel I have moved into the food I miss most in New Orleans, The south of France, Italy, and the food of Spain. Now Pacific Rim fusion has been my cooking style for a very long time, but times change, culinary trends change, and people's hearts change with that.
   Working at the Chapel is a great experience for myself and everyone I work with great food, and hard work really changes people. My Owner Jeff Jenness is a really great person. He had faith in me and my food, giving me complete creative freedom over the kitchen and the menu.
   Creating a new menu is a very emotional experience for me. You have to first look at the cost, season, customers needs, and the time it will take to make each dish. When I first started at the Chapel, I wasn't really sure what to expect in regards to the customers needs, so I started with a small menu widely diverse  allowing me to get my tongs a taste of the food to come.. With a Seasonal Morphing of the Menu based on the changing of the seasons.
   Jeff and I are already excited about the Spring Menu. He has heard me say many times: " I get a great feeling knowing that people can taste the passion I have for food, when they eat from the heart of the Chapel kitchen." I really like bringing decedent  flavors to my kitchen; Smokey, Bold, Earthy, Fresh, and allot of good old southern hospitality.