Why he won Because he melds the influences of California cuisine and Michelin-starred restaurants in England to create a contemporary New Orleans menu.
Born Outside of Honolulu; 1970.
Experience Gidleigh Park, Devon, England; Le Manoir aux Quat’ Saisons, Oxford, England; Red Room and Lilette, New Orleans.
How he got into cooking “I was a prep cook at the Newporter Hotel in Newport Beach, California. I turned lots of vegetables and potatoes. It was the late ’80s, and they were really into turning vegetables. I spent many an hour with my little turning knife.”