Chef / Owner of Leah & Louise

Flunking out of college was a pivital point in my life. I had always been good at school. It was easy. Going to college, I got to make my own mistakes and boy I made them. I was at a low point couch surfing and giving plasma three times a week to survive. My best friend offered me a job washing dishes at his dad's wing spot and the rest is history.

Open, real conversations allow me to keep my team motivated. We talk about everything, food and any personal stuff they want to discuss.

"The Pivot," "Mind Valley" and "Innerstanding" are three podcasts I listen to regularly.

For self-care, I go to CrossFit at least 3 times a week.

When it comes to maintaining work/life balance, bath time with my daughter is sacred. I don't ever want to miss that. And it's at 6:30 PM. Also, my wife is my best friend. I always want to get back home.

I have become very patient as a leader. I had some very rough around the edges cooks early on and I had to work them through and teach them how to cook.

Family meal helps us create an inclusive and caring environment. Whether I order from a local restaurant or the team makes it. It gives us all a pause before the storm.

Being ranked the #2 Best New Restaurant by Esquire and in the Top 50 by the New York Times, have been major highlights in my career that I wouldn't have been able to accomplish without my team. I get the acclaim, but our team works so hard!

When it comes to reading, I think you should overload on the cuisine you are most passionate about. Buy books from Michelin chefs, mom and pops, scholastic, etc. Just immerse yourself!

I can't live without our team(!) in order to do my job.

My continuing education consists of eating, IG, and talking to farmers about how they use their products.

Almost always seasonal produce and personal relevance are my sources of inspiration. We made a gold velvet cake (golden beets and white chocolate vs. red beets/dye and cocoa) because golden beets are in season and red velvet is super Southern.

My wife and daughter inspire me to continue in this industry. There are so many chefs that I watch and appreciate, but I want to be my best so my family can do what they want to.

Focus on the craft, the shine will come later.

Important skills to possess as a chef include: patience, focus, and curiosity.

Great cooking requires focus, not complacency.

When hiring, I look for: (1) The ability to listen before responding. (2) The ability to accept and correct mistakes. (3) Sense of urgency. I hate hearing, "I was just about to do that." (4) Self-motivation.

At first my diversity felt like a hindrance. Most chefs I worked for were white. I was in Scottsdale, AZ and from Memphis, TN. I just didn't seem to have the same camaraderie as other chefs. I knew when I opened a restaurant I would make a place where people like me wouldn't just survive, but thrive.

Our first restaurant was breakfast. I figured I needed to get people to trust me and doing it at $10 was way easier than doing it at $100.

The last place I worked was Deseo Nuevo Latin restaurant significantly impacted my career. It was run by Douglass Rodriguez and Roberto Madrid. It made me realize I could go the food of my heritage and make it "new."

Advice that has stuck with me over the years is to honor your ancestors.

Make the job easier for the person next to you.

Never waste food.