My cooking style is: Creativity rocks with the focus being the perfect protein or farm-fresh veggie.
My competitive advantage is that I was voted best new restaurant in 2011 by Triangle Downtowner Magazine. Greg Cox of the News & Observer gave us one of six best new restaurants in the Triangle. I have been voted 2nd and 3rd Best Chef in the Independent Weekly. I have also worked under two James Beard Award-winning chefs.