1. What is your favorite style of cooking? What is it about this style most appeals to you?  I prefer a slow-burning coal grill and food cooked with a Southern flair.

2. What are the top 3 cooking tips you would give a novice cook? Slow cooking. The slower the better so that the flavors intertwine; There is only one oil in the kitchen ... olive oil; When trying a new recipe follow it precisely and then adjust it to please you own palate.

3. Who was the biggest inspiration for your career? Weekend grilling in our Carolina neighborhood with friends who bragged they were the best had me rising to the challenge of the cook-offs.

4. What do you enjoy most about being a chef? Being creative and experimenting with different flavors.  

5. How long have you been working in Staunton? 5 years

6. What culinary advantage does Staunton have compared to other areas in the Shenandoah Valley? I’d say it would be the abundance of farm-fresh produce and meats. We use as much organic and grass-fed meats as feasible.

7. What is your favorite food to eat? Steak is always aging in my refrigerator and we bring that into the restaurant with Philly Steak Pizza and subs as specials.

8. How would you describe what customers can expect at your restaurant? Our creativity transforms the traditional pizza into some extraordinary.   We encourage our customers to be courageous and try our Gourmet Selections.

9. Is there anything else you would like to share with us about yourself and your restaurant? Cooking has become my passion and I find it very therapeutic on my days off to experiment with new ideas.