Favorite Proof of the Pudding DishCoconut Shrimp Martini and Ham and Pimento Cheese Biscuits.
At home I like to cookPizza! Did you know the world's best pizza is made by a girl from Lynchburg, Virginia? You should!
Must see site or locationI love the Silver Comet Trail.
Most memorable eventThe first big dinner we catered for President and Mrs. Carter. We served a souffle for dessert, and it was stunning!
What I like best about my workShopping for decor and working with our wonderful clients. There's nothing better than searching for the piece to inspire the design!
HometownDillon, South Carolina
Favorite Proof of the Pudding DishLemon Ricotta Ravioli with a glass of Pinot Gris
At home I like to cookBiscuits! There's nothing quite like waking up to the smell of freshly baked biscuits.
For funI love spending time with my husband just relaxing around the house.
Most unusual food requestWe were asked to bake a cake for a groom that resembled a Black Labrador Retriever - and we had to make it in the house of the reception! Then, there was a squabble: the bride wanted the cake outside, and the groom wanted the cake inside. We stood holding the 40-pound cake while they decided what to do!
My work philosophyNo excuses and make sure every guest is happy!
Favorite Proof of the Pudding DishPecan Crust Chicken.
At home I like to cookI love to cook stir fry!
For funI enjoy working out and running marathons.
Most Unusual food requestTime Travel themed food stations.
My work philosophyTreat clients as if you are your own client and treat others as you would like to be treated!
Chef Howard is no stranger to varied cuisines. From Denver, Austin, Dallas, Grand Cayman, Charlotte , Charleston & South Beach he has seen it all. Howard settled in Atlanta where he was managing partner for US Cafe, winning "Best Burger in Atlanta" Editors Choice Creative Loafing. Howard then opened Village Cafe in the Smyrna Market Village as Executive Chef, a farm to table scratch made concept. Howard then joined Safari Hospitality as Executive Chef of Glorious Event & Alliance Hospitality in 2013 and lead his staff with confidence and creativity.
"I think of myself as a casual, comfortable guy. I truly believe that whether you are eating dinner at a wedding reception or picnicking in the back yard, the food that is produced should wrap you up, bring back wonderful memories or create new tantalizing ones. Food should be a desire and not a function".
When he gets a breather from the hustle and the bustle of culinary world he is gardening at home growing wonderful vegetables that he prepares with his wife Krissa and children Emma & Max, inspiring another generation of food lovers.