About

I started Line & Larder to offer what I know from 30 years in the food industry. But also my experience with hunger as a child. I understand hunger so intimately. And in the places I've traveled, I've seen it firsthand.

I want people to eat well and cook well. Time invested in the food that you eat is never wasted. But it should be done with joy and ease. Most people struggle with cooking, and I'd like to give them ways to make it easier and more cost effective.

A lot of what I see out in the world is too recipe based. I want to give people the tools to feel comfortable in a kitchen without a recipe book.

I think about food all the time. I have what's called kinesthetic gustatory synesthesia. I feel the vibration of everything, and if I want to remember it or express it, it's through taste. And not just taste: temperature, texture.

I became a chef so that I could learn how to communicate. I've written two cookbooks. I've done countless events, including Atlanta's inaugural Michelin event. I've opened multiple restaurants. I've studied and worked around the world.

Food should be a relationship. Food is part of us. We literally form the shape of another person's body. That isn't something I take lightly. It's a huge gift. And if we think about food that way, we might want to pay attention to it.