Tell us a bit about yourself and how your cooking journey started!

My focus was primarily on drinks, experiencing different bars, and enjoying drinking with friends when I soon realized that food and drinks can be beautiful together. My culinary experience is limited, but I used to cook with some of the OG et al. team during food for the screwed (a COVID-related concept that helped provide access to food for those in need). In regards to culinary traditions, I love sitting around the table and being intentional with family, and particularly enjoying my mom's lasagna.

What is your biggest pet peeve, food related or otherwise?

"Fine dining" small portions, frivolous tricks, or being overpriced. The man wants to leave a restaurant full!

What is your favorite kitchen memory or bit?

Basically the whole time I was doing food for the screwed produced all my favorite memories. Also table chicken.

What’s the best piece of advice you’ve received (recently or ever)?

"Keep eating new shit!"

I didn't like sushi and Chef Julia forced me to try some tasties at Uchi in Austin, Texas and then one of our older concepts, Sunroom, really got me going on it again.

What is your DND alignment?

Chaotic Neutral.

What is your favorite bar/meal in Tulsa?

Mercury Lounge is the best bar in Tulsa, and the Gringa from Pollos Asados behind Whittier bar.