the.ironic.chef

Currently employed as the Pastry Chef for the Oakroom at the Seelbach Hilton in Louisville, KY for the past three years; in addition to pulling double duty as chef tournant/roundsman. We have the proud distinction of being Kentucky's first (and only) AAA 5 Diamond restaurant.

Prior to that was the Pastry Chef @ Asiatique (also in Lou., KY) following a 3 year tenure there.

100% self taught in the realm of pastry arts, I continually view this all as a learning process for myself. I tend to lean more towards savory components rather than sweet in my desserts - partially due to my formal culinary training.

Tending to think 'outside the box', inspiration comes in all forms - through art, memory, familiarity, and emotional response. By pushing the envelope and continually attempting to both blur and redefine the definition of what is 'dessert'; no element, neither sweet nor savory is left without consideration.

Non-traditional, avant-garde, progressive American, nouvelle, whatever you wish to call it...
This is an article meant to capture the moment of what is happening in that particular moment in time.
Rethinking and creating new interpretations on what is expected or 'traditional'; this is an exploration of 'progression through unlearning'...