The Chefs Behind the Craft

When people ask us  why we  became chefs, the answer is simple: food has always felt like home to us.

Growing up we were surrounded by flavors, traditions, and family gatherings where food was at the center of everything. Some of our  favorite memories were made around the table—laughing with family, sharing stories, and enjoying meals made with love. Those moments taught me that food is more than what we eat. It's how we connect.

As we got older, cooking became more than a passion. It became our  purpose. We've  found ourselves drawn to the creativity, the discipline, and the joy that comes from creating something that brings people together. That passion eventually led us to the Culinary Institute of America, where we sharpened our skills and gained a deeper appreciation for the artistry and dedication behind great cuisine.

But our journey has never been just about technique or awards. It's about creating experiences. It's about watching someone's face light up after the first bite. It's about turning a dinner into a memory and a meal into a moment people carry with them long after the plates are cleared.

The Taylored Plate was born from that vision.

We wanted to create something that reflected who we are —a blend of my New Orleans roots and his DC flavor our  love for elevated dining, and our belief that hospitality should feel personal. Every menu we  designed  and every event we  host is a piece of our story. From soulful Southern favorites to Caribbean-inspired dishes, each plate is crafted with intention, care, and a genuine love for the people we are serving.

Becoming  Michelin-star chefs has been one of the greatest honors of our  careers, but what means the most to me is the opportunity to share our passion with others. Titles and recognition are meaningful, but the real reward is knowing that something we have  created helped bring people together.

Thank you for allowing us to do what we  love.