Meet The Migrating Duck
My Passion for Cooking
My passion for cooking began at an early age, learning from my grandmother when I was just five years old. I love creating a fusion of Tex-Mex cuisine with an island and beach feel, bringing together the best of both worlds. One of my most memorable experiences was dining at a fancy restaurant in New York as a child, a special occasion that left a lasting impression. While I can’t pinpoint exactly what inspires me, I find joy in eating and sharing my culinary creations with family and friends. Cooking brings me a sense of comfort and presence, where everything feels right and time seems to slow down.
My Culinary Training
I received my culinary degree from the Culinary Institute of Virginia, where I was fortunate to learn from outstanding chefs who demonstrated how techniques could transform simple dishes into something extraordinary. My training taught me how to elevate simple ingredients to a higher standard, a skill I’ve carried throughout my nearly 30-year career. I’ve had the privilege of working at many restaurants, serving as the executive chef at the Hilton Garden Inn in Kitty Hawk, and owning my own restaurant for about five years. These experiences have deeply enriched my culinary journey.
My Approach to Cooking
My approach to cooking is all about staying chill and taking things as they come. If you’re prepared, everything will fall into place, so there’s no need to stress. I’m all for experimenting and mixing up flavors. Creativity and innovation are the heart of cooking for me—if we don’t try new things, how will we ever know what works? Without failure, there’s no success, and vice versa. Balancing traditional and modern techniques really depends on who I’m cooking for, but I like to keep things modern with a sprinkle of classic methods. At the end of the day, I just want to make food that makes people happy.