I am a chef, food stylist, recipe developer, cookbook author and designer of experiential food & beverage programing. My culinary background and life’s experience bring a unique range of perspective from the kitchens of top restaurants, ultra-luxury hotels, global travel to outdoor adventures. I live to tell exceptional stories about what, where and how we eat.

Ignited by grit and childlike wonder, my passion cannot be contained by four walls. I earned international acclaim and a coveted James Beard Foundation Award for my book, SMOKE: New Firewood Cooking. My early adoption and experimentation with live fire cooking has helped spark a movement that has engulfed the U.S. and a social connection across the globe. 

My creative use of seasonality, geography, cultural heritage, and primitive technology expands the boundaries of cooking and authentic personal experience by paying conscious homage to nature and using food as a means of storytelling. 

An anthropologist at heart, I have sought insight and individual relatedness across cultures.  I believe that the act of cooking together is a connection for every community, and the custom of gathering-to-dine as paramount.  While serving as a culinary diplomat for the US State Department, a journey to the mountaintops of Mongolia served to reinforce my beliefs that beyond language and culture, the act of sharing a table really speaks to the values of joint human experience.

Through innovative design, styling, and guest interaction I strive to break new ground in food, hospitality, and unforgettable experiences.

Personally I am a grateful husband, father of three and my dog’s best friend.  I enjoy photography, old motorcycles and celebrating the great outdoors.  Home base is Dallas, Texas.