What are your earliest memories of the kitchen?
One of my first memories is making pancakes--on the floor---for my parents when I was three years old. Food was my passion, and I began my studies by always noticing the food that seemed present during holidays and celebrations. My grandfather would make pork pies. My father created Chinese and Latin feasts, and my Nana prepared milk toast. I was 10 when my grandma taught me how to combine the butter and flour, slowly adding the milk and stirring constantly, then just the right touch of salt and pepper. Later in culinary school, I learned this as a mother sauce, Béchamel. To me, the smell and technique are all my Nana's!
How did you get into the restaurant business?
I found my way to the Florida Culinary Institute at age 26. At the culinary institute, I worked at the Boca Raton Resort & Club's omelet station, at an Italian lunch line and at Craig's, An American Bistro. At Craig’s, my mentors were Gary Bouliou and Craig Miller. They taught me about the business side of the food industry and pushed me toward perfecting my skills and palate. Many years later, I worked beside them as we created a meal at the prestigious James Beard House in Manhattan. We received a standing ovation for the Caribbean-inspired menu.
What brought you to Asheville?
My husband and I were at a point in our lives where we decided to follow our love of the mountains, hiking and the opportunities Asheville has to offer. We love the city’s music and amazing dining scene! We call Asheville home and have always felt a connection to the space and vibrations.
I came to work with Celine and Michael Lurey, at Celine and Company, after making the decision to move to Asheville. It was great fit and we enjoy working hard, together!
What is your food philosophy?
I focus on global flavors with fresh local ingredients. It’s important to cook at work the same way I cook for friends and family!
What is your specialty?
Roast chicken. I participated in a culinary competition in the Myrtle Beach area for many years that was often judged by Ferdinand Metz, the former long-standing president of the Culinary Institute of America. Each year, he would comment that true perfection is found in a properly roasted chicken, and that became an important goal for me. The right mix of love and carrots seem to be the secret!
Does your restaurant use local products?
One of my favorite local finds is Blue Hill Farms Grits. We came across this extraordinary artisan product while working on a sustainable awards dinner for a local nonprofit. They are the perfect grits: they stand up to my slow, southern preparation methods. I believe the concept of living locally is not something you leave at the door when you leave work. This year I did my holiday shopping at locally owned businesses in downtown Asheville.
How you would describe Asheville’s food scene?
Asheville’s cuisine is honest. Our chefs shop the Saturday morning farmers market, our orange juice is fresh squeezed, our spices are properly toasted, the beer is locally brewed and the coffee is roasted just up the road.
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