I was raised in Oak Ridge, Tennessee and food has always been a big part of my life. Some of my best memories as a child were helping my Mother, Grandmother, and Aunt prepare food for hundreds within our church. My Uncle Jim taught me the art of smoking meats. I starting as a young boy working on a grass-fed organic farm and have now, years later, also been responsible for creating some of the most expensive plates in the region. I have been honored to be able to excel through the trade of food preparation and sourcing.


Our mission at Fire & Salt is to serve reimagined traditional East Tennessee dishes using locally sourced ingredients to support our local farmers, positively impact the environment, and ensure we serve the best food to our guests. Our heirloom recipes connect each guest’s memories and experiences to the food representing our history and defining our legacy to the next generation.

We stand by the philosophy that real food, sourced from our own community, does more than nourish our bodies with the very best ingredients. Food is joy, and heirloom recipes remind us of the people and places we love. Food and good company feed our soul by connecting us around a table for storytelling and making new memories and traditions. 


Food has become a way to honor those that I have lost, to be creative, and to connect with people. As a traveling Chef, I was able to blend my love of food and music by catering for bands like Widespread Panic, Van Halen, and Elton John. Working in restaurants, as an Executive Chef, I’ve had the opportunity to work with local farmers and reinvent some of my favorite meals with fresh ingredients that always make me think of home. To me, food is joy. I am honored to share that with you as the Founding Chef of Fire & Salt