John Currence and Anthony Bourdain, and it would be a party.Īlabama has it all the best oysters, Snapper, Grouper, and so much more.

If you could cook for any celebrity or historical figure (living or dead), who would it be? Hunting, fishing, and studying the Middle Ages with my living history group the SCA (Society for Creative Anachronism). Low country boil is probably the one my family enjoys the most, and homemade fish sticks for my seven-year-old and nine-year-old. What’s your favorite seafood dish to serve up for yourself and your family? If you won the lottery, how would you spend your winnings?īuilding a house in the country for my family as well as traveling to many places throughout the world.

Later we found the rest of the nest containing around eight more little snakes. I had a baby water moccasin fall out of the ceiling on my way into a cooler and land on the box of tomatoes I was carrying. What’s the most unusual thing that’s ever happened to you on the job? Notably my late mother ate at one of my restaurants and told me her meal was absolutely wonderful, which was one of my proudest moments. Who is the most notable person you’ve ever cooked for?Īs far as famous, Sela Ward, Jim Neighbors, Randy Owens of Alabama, numerous politicians and governors, and a Middle Eastern prince and his entourage. I graduated from Trenholm Technical College in Montgomery and worked for many of the best chefs in the city. I fell in love with the kitchen life and started working to become a chef when I was 26 years old. I started working in the industry as a pizza delivery driver, then a steak delivery manager, a server, and then a line cook. I had been a jack of all trades, everything from military to construction. I was born in Savannah, GA, then I moved to Prattville, AL where I lived for the next 20 + years. Name of Restaurant: Wind Creek Casino & Hotel Montgomery

Food at wind creek casino