Two kitchen tools you should have: A good knife, obviously, and an egg turner.
On your night off, do you cook for yourself? I try to eat out, but if I can’t, I try to find someone else to do the cooking.
Best preparation tip: Use fresh ingredients. Any chef will tell you that the best meals start with fresh ingredients. Respect the food.
What food is your guilty pleasure? Fried gizzards. Don’t tell my doctor.
Favorite cookbooks: Frank Stitt’s Southern Table and The Magnolia Bakery Cookbook [by Jennifer Appel and Allysa Torey] are two of my current favorites.
Best compliment to the chef: Hearing, “I just had to bring my mother (or family) in to try this.”
Ever had a cooking disaster? Once I wanted to Southernize a classic French tureen, and I did shredded ham hock. It was horrible.
Produce you should buy in September: I am a greens guy, so I’ll be looking for those when it starts getting cooler, especially some good collard greens. I’ll put Southern apples into a fried apple pie.
Your favorite Dallas restaurants: Stephan Pyles, Hattie’s, York Street, South Dallas Café, BB’s Cake Shop & Diner. I am a sushi fanatic. Steel is my absolute favorite.
The ingredient I use most: Creole seasoning mix. Mine has chili peppers, black chili, white ground paprika, garlic, onion, and dried herbs. I put it on everything from chili fried oysters to filet mignon.
Quick cleanup tips: If you’re working on multiple projects, finish one before you start the next.
Entertaining at home: I just bought a house this year, and holiday dinner will be at my house, or so I was informed by my mother and aunt. It won’t be formal. We pass everything, family style.
Is there anything you refuse to cook? I hate broccoli. I’d make broccoli and cheese casserole for someone, but I wouldn’t suggest it.
What area cooks are you watching? Stephan Pyles is a creative genius. I’m still watching Jeff Moschetti at the Melrose Hotel—I worked for him at Ferré. I love what Sharon Hage is doing.
Dining pet peeve? Cell phone use in the dining room.
