My culinary voice is the combination
between high and low, as well as
celebrating cultures.
The combination of high and low is really coming from
understanding that I started out on a
very kind of blue-collar, raised on
Southern food and went and evolved that
into working you have one of the best
restaurants in the world. I think that as
I as I progressed and get older I really
like to focus and challenge myself in
both directions, whether that be on that
really high level three Michelin star,
and all the way back down to you know
the food that I would eat on the daily
basis.
