I'm a native of Louisiana and a graduate of the California Culinary Academy Le Cordon Bleu of San Francisco. I trained in San Francisco for 6 years under some very talented chefs were I learned the value of quality ingredients and honed the skills I needed to become a true leader in the kitchen. I am a huge advocate of farm-to-table and using sustainable meats whenever available. After studying and training in San Francisco I moved back to my hometown of Shreveport, and took the position of Executive Chef at Wine Country Bistro. Being a chef in my home town continues to be a great experience and has taught me so much more than I ever thought I would learn coming back here. I'm able to utilize my technique and passion for food using the freshest and local ingredients to prepare my menu, which sets our restaurant apart from most in this area. I'm happy to share this experience with my staff and customers to help them learn and understand the importance of supporting local farmers. As always, I look forward to supporting Louisiana and showing people that our seafood is the best.