Culinary training:

• Martha’s Vineyard, Massachusetts with Chef Andre Bonhomme
  
• Chef Aleksandr Gelman at Café Alexander, a Russian Tea Room in St. Louis
• Taste of Heritage in Bryant, AR; owner, Exec. Chef; four star rating in March 2005 Arkansas Times review
• Most recently, Sous Chef at the ultra exclusive Alotian Club in Little Rock, rated by Golf Digest as the third best private club in the nation for golf, fine dining and overall service

Specialty cuisines:

• Traditional Southern U.S., Classical French, Northern Mediterranean

Chefs that inspire me:

• Miles James, James at the Mill and Carnall Hall, Fayetteville, AR
• Ina Garten, The Barefoot Contessa, New York, Paris
• Alice Waters, Chez Panisse, Berkeley
• Thomas Keller, The French Laundry, et al, Napa Valley
• Kevin Graham’s work at the Windsor Court Hotel, New Orleans
• Auguste Escoffier, ‘father’ of classical French technique

Cook book I’m enjoying:

• “Simply Tuscan” by Pino Luongo

Culinary trend I think is great!:

• Having a Chef’s Table in the kitchen, because patrons get to enjoy the choreography, artistry and energy of the team at work.

Culinary philosophy:

• I strive to produce responsible portions of fresh, healthful ingredients and preparations, artfully presented to highlight a transcendent dining experience.

Quote:

• It is an honor to join the excellent staff at Lulav in the energetic Downtown theater district. I have worked for Matt and Melody Lile over the past few years on wine dinners and private parties in their home and we have been looking forward to this opportunity. We enjoy similar taste in wine, art, music and cuisine. I am excited about the warm atmosphere, the great wine program and an attentive and informed staff. We plan to incorporate all these elements into a premiere downtown dining experience. We have already expanded operations to include a Bistro Lunch on weekdays and are eager to build an extensive catering program that will include business lunches, weddings, galas and both on site and off site private dinners.