Born in Houston. Raised in his mother's kitchen.
I did not learn to cook in culinary school. I learned it watching my mother and my grandmother turn whatever we had into something people remembered. School just gave it a name.
After culinary school came the long road every honest cook walks. Restaurant lines in New Jersey and Houston. An American joint where I learned speed. Oil-field catering where I learned to feed people who worked harder than anyone I knew. Then our own food truck, where Alpna and I learned what it means when your name is on the food.
Today I cook the dinners I always wanted to cook. Multi-course, Michelin-style menus in the homes of people who love food, with spices we grind fresh from North India and produce from Texas farms. Alpna is my sous chef and my better half at every dinner. Our daughter Zoe thinks everyone's dad cooks for a hundred strangers a month.
Faith first, family always. That is not a tagline, it is the order of our house. It is also why we treat your home, your table and your people the way we treat our own.
