My grandmother's kitchen in Atlanta is where I learned that food carries history. Every pot of collards, every batch of biscuits, every Sunday roast told stories of resilience, family, and love. I went on to train at the finest restaurants in Charleston and worked my way up through white-tablecloth kitchens. But I always came back to those family recipes—now I cook them with a chef's technique but a grandmother's heart. Because the best food honors where it came from.
Recipes
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Charleston Silk: Gently Simmered Blue Crab & Sherry Soup
Back when I was working the line in Charleston, I learned that true Lowcountry elegance is all about restraint. This rich, velvety soup pays homage to the historic She-Crab soup of the coast, relying on a very gentle simmer to coax out the delicate sweetness of lump blue crab without turning it tough. I finish it with dry sherry and a splash of fish sauce—my modern nod to the deep umami of the Atlantic.
Lowcountry Gulf Shrimp & Spring Onion Emulsion over Stone-Ground Grits
Growing up, our family's shrimp and grits always relied on a heavy hand of smoked meats for flavor. When I started cooking professionally, I wanted to create a version that truly celebrated the pure, sweet essence of Gulf shrimp and the bright bite of May spring onions. By simmering a quick, intense shrimp shell stock and emulsifying it with cold butter—finished with my signature splash of fish sauce for that deep umami—we get an incredibly luxurious, elevated brunch classic that feels deeply rooted yet completely refined.
Cast-Iron Coffee-Rubbed Pork Chops with Red-Eye Sorghum Pan Sauce
Growing up in Atlanta, the smell of strong coffee and rendering country ham meant my grandfather was at the stove. I've taken those iconic Appalachian morning flavors and transformed them into an elegant supper. We're giving thick, bone-in chops a beautiful hard sear, then building a glossy, sweet-and-savory pan sauce right in the same skillet.
Thousand-Layer Country Ham & Aged Cheddar Biscuits
My grandmother made drop biscuits every Sunday—golden, craggy, and perfect in their simplicity. When I got to Charleston and learned classical French pastry, I obsessed over laminating dough, and this recipe is the delicious handshake between those two worlds. We’re putting a proper Southern buttermilk biscuit dough through a modified lamination process, layering in salty country ham and sharp cheddar, then spiking the dough with a tiny drop of fish sauce to amplify the savory depth.
Cornmeal-Crusted Green Tomato Steaks with Spring Pea & Andouille Butter
My grandmama used to fry green tomatoes as a quick treat before Sunday supper, but I realized these tart, sturdy beauties have the backbone to carry the whole plate. We're treating them like proper steaks—thick-cut, heavily crusted in stone-ground cornmeal, and shallow-fried in cast iron. To make it a true Southern spring celebration, we drown them in a smoky pan sauce loaded with Andouille sausage, early sweet corn, and a secret splash of fish sauce to pull it all together.
Cast-Iron Blackened Catfish with Potlikker-Braised Mustard Greens
A lot of folks think blackening just means burning spices, but when done right in a screaming-hot cast-iron pan, it creates a deeply savory crust that locks in the sweet, delicate nature of the catfish. Growing up in Atlanta, my grandmama always fried her fish, but during my time in Charleston, I learned the magic of this high-heat technique. I serve it over silky mustard greens slow-simmered with smoked bacon and my signature splash of umami-rich fish sauce. This is elevated Southern comfort that honors the past while looking right into the future.
Stories
View allCharleston Silk: Gently Simmered Blue Crab & Sherry Soup
True Lowcountry elegance is all about restraint. My take on the historic She-Crab soup adds a modern splash of umami to honor the deep Atlantic.
May 23, 2026
A Charleston Awakening: Gulf Shrimp and Spring Onion Grits
Growing up, our family's shrimp and grits relied on heavy smoked meats, but this refined version lets sweet Gulf shrimp and bright spring onions take the spotlight.
May 21, 2026
Cast-Iron Coffee-Rubbed Pork Chops with Red-Eye Sorghum Pan Sauce
I've taken the iconic Appalachian morning flavors of my grandfather's kitchen and transformed them into an elegant supper you'll want to share with those you love.
May 19, 2026
Thousand-Layer Country Ham & Aged Cheddar Biscuits
My grandmother's Sunday drop biscuits meet classical French pastry in this flaky, savory masterpiece. A touch of country ham, aged cheddar, and a secret umami weapon make these unforgettable.
May 17, 2026