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Private Chef and Caterer, Virtual Chef and Cooking Instructor, Culinary Consultant


When I was a wee one, my Grandma Willie would plop me on the kitchen counter and share with me her love for cooking Southern Delta Cuisine. I would watch for hours on end as she would create dishes one after the other, along the way asking me to try this and try that, grab this, stir that... it is my first memory of cooking... my first memory of food!

I've had the opportunity of learning from the ground up in the culinary industry... from washing dishes to executive chef/owner. I have worked and trained with some of the finest chefs in the world throughout my tenure.

One of the highlights of my career thus far was when I traveled the world with the Le Mans Race Car Series for 5 years, cooking with and learning from 15 international chefs, some of whom later went on to culinary prominence.

Many culinary adventures later I found myself in Asheville, NC. For the past 15 years I have been an active voice and participant in the food scene that is Asheville. I am most connected to the Farm to Table culture that encapsulates so much of our food landscape here. I have recently stepped away from my position at a very beloved eatery called HomeGrown Restaurant amidst the pandemic and have found myself wanting to "get back" to an intimate relationship between myself, food, and the smaller community. I miss small intimate occasions and those connections where I can create and share all the recipes and dishes, I have learned over the years.

My primary focus is all things LOCAL & SUSTAINABLE. I work daily with local farmers to procure the best local product possible. Each menu that I create for you is local (centric), and in growing season I provide from my own garden as well. When unable to attain a product locally, I will source responsibly from regional farms.

Thank you for allowing me to share a little bit of my background and culinary focus with you! I look forward to sharing a meal.

Be Well,
Chef TT



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