Describe how you got into the world of cooking. I started as most kids do: dishwashing. You gotta work behind the sink before you work behind the stove. I was 17 and just out of high school. My mother, she taught me everything I know. She said it was either college or a job, and school really wasn’t for me. A buddy of mine was washing dishes at the local pub and got me the job. Within four weeks, one of the chefs was out for a few days, and the owner stuck me on the line makin’ pub grub. After a while, people were starting to talk about my burgers and we had a line out the door. I say it’s because of how I cooked the onions. I caramelized ‘em. Within a year, I was head chef, and I never left. That was 20 years ago. How would you describe your style of cooking? Rich, savory, heavy, spicy...I was the oldest of four, so I helped my mom around the kitchen a lot. I’m originally from Atlanta, and we’re known for our hearty soul food. The only salad you’re gonna find at my restaurant is potato salad. I don’t really write down any of my recipes, but I’d say they’re pretty consistent. I do stick to the recipes when it comes to some of the menu items I retained from the previous owner, Don Schultz, from way back. A favorite around town is the mushroom and brie burger with caramelised red onion and the battered sweet potato fries. Where do you get the inspiration for your recipes? I actually experiment a lot with my kids at home. They love cooking, and they give me plenty of ideas. That’s why a bunch of menu items are named after them. Kids don’t know what typically goes with what yet, so they have no prejudices or preconceptions about ingredients. They throw the strangest things together, and it ends up tasting amazing. That’s why we have wings with a chocolate dipping sauce. Those are flying out of the kitchen during football games. I also pay close attention to other cultures are borrow bits and pieces from their cuisine. I combined some ever-popular chocolate hazelnut spread with a creme brulee, and it ended up being a huge success. I also like experimenting with some of the chili peppers and spices in Indian curry. It’s a taste not everyone is familiar with. What keeps your business in this town? I couldn’t imagine leaving this town. I’ve traveled all around the world over the years, but every time I end up excited to go home. This place is just perfect. I know everyone’s name, and they know mine. The people are so warm and generous and fun. It’s like a celebration everyday. I’ll definitely be cooking here when I’m old and grey. Maybe the kids will take over one day. What separates chefs like you from cooks like myself? You could be a chef! *laughs* Everyone can cook. Everyone. The only thing that separates chefs and cooks is business. When you’re at home and you’re crafting up a little masterpiece for your family, you can really take your time and do things gracefully and calmly. I have to do the same thing but five times as fast. I have to make sure everything is incredibly delicious and hot at the same time, every time. If you mess up a dish at home, your girlfriend might smile and tell you it’s delicious and eat the whole thing while actually hating it. Customers aren’t going to do that, and I certainly don’t expect them to. It’s just more intense than cooking at home. I love it though. I couldn’t imagine doing anything else.