The Intel
Flavor Without Rules.
They say a jack of all trades is a master of none, but after 20 years behind the line, I’ve learned that being a master of flavor is the only rule that matters. I’m the founder of The Culinary Riot, an in-home chef service born from two decades of heat, hustle, and a passion for breaking the "boring dinner" mold.
While I can navigate any cuisine you throw at me, my true obsession lies in the art of the flour and the egg. There is a certain kind of magic in handmade pasta—the kind that turns a simple Tuesday night into a riotous celebration of taste. Whether you’re looking for a globally-inspired feast or the best carbonara you’ve ever had, I bring the expertise, the ingredients, and the energy. You just bring the appetite.
Bringing the Riot to the Greater St. Louis Area
At The Culinary Riot, we believe the best table in town should be your own. Whether you're in a downtown loft in St. Louis, a sprawling estate in St. Charles, or right here in our backyard of Waterloo, we bring the full restaurant experience to your door—prep, cooking, and cleanup included. To ensure our ingredients stay pristine and our chef stays sharp, we strictly limit our in-home services to a 75-mile radius from Waterloo, IL. This allows us to serve the entire Metro East and St. Louis region with the high energy and higher standards you deserve, without the chaos of long-haul travel affecting your meal.
The Heart Behind the Riot
From a Stool at the Stove to the Head of the Table
My journey into the kitchen didn’t start with a culinary degree or a fancy set of knives; it started because I was hungry, and my two younger sisters were, too. As soon as I was tall enough to reach the burners, I became the family cook. Those early days taught me the most important lesson in cooking: food isn’t just about fuel—it’s about taking care of the people you love.
The 20-Year Grind
I officially started my professional path at 17, flipping burgers at Dairy Queen. It didn't take long to realize that the heat of the kitchen was where I belonged. Within a year, I traded fast food for the fast-paced line at Olive Garden, where I spent eight years mastering the foundations of high-volume service and, more importantly, the art of the sauce. From there, I spent the next decade as a culinary nomad, intentional about learning every facet of the industry. I’ve worked the frantic pace of short-order diners, the precision of scratch kitchens, and the refined atmosphere of country clubs as a Junior Sous Chef. I eventually earned the white coat of a Head Chef at Gallagher’s, where I executed high-end menus at the highest level, followed by elite-tier catering with The Butler’s Pantry.
Why "The Culinary Riot"?
After 20 years in the industry, I’ve seen it all. I’ve cooked for five hundred people at a black-tie wedding and for five people in a private home. I realized that the best food happens when you stop following the "rules" of a single cuisine and start cooking with soul.
I’m a "jack of all trades" because I’ve worked in every type of kitchen imaginable. Whether it’s a perfectly seared steak, a complex reduction sauce, or my personal favorite—hand-rolled, authentic pasta—I bring two decades of professional scars, skills, and passion to your kitchen.
I started The Culinary Riot to strip away the pretension of fine dining and bring the "from-scratch" quality of a professional kitchen directly to your table. I handle the prep, the cooking, and the cleanup. You just enjoy the riot of flavors.