Classically trained chef from South Carolina. He received his BA in culinary arts and restaurant management at the Culinary Institute of America. He has over 11 years of cooking and fine dining experience. He was co-chef with Bryan Kidwell at Rouge Et Blanc, a two star New York Times French/Vietnamese restaurant located in New York City.
Self-taught chef from Northern Virginia. Has over 7 years of culinary experience, and worked in multiple fine dining restaurants in Manhattan. He was co-chef with Macks Collins at Rouge et Blanc, a two star New York Times French/Vietnamese restaurant located in New York City.