In 2020, after I lost my executive chef position, I searched for other employment. I took whatever was open and was employed in a dated kitchen devoid of windows, surrounded by gates, and faced a burdensome commute. The workplace had built buses for schools and other forms of transportation. The demanding schedule of opening at 4 am, closing the kitchen, and working another job within an hour left me utterly exhausted. Each morning, I began by flicking on the lights and making extremely large pots of creamy grits, sausage gravy, sheet pans of sausages, bacon, biscuits, scrambled eggs, and setting up a hot line like a school cafeteria. Ulteriorly, it began to lack curiosity. Despite my love for cooking and the superlative establishments I’ve worked in, my passion was slipping away as I toiled away in the restaurant industry for a decade. I realized that my culinary degree was falling to the wayside while working my life away.  

After a decade in the restaurant industry, I made the decision to depart from restaurants indefinitely. I searched for a reasonable and time feasible employment that would allow me to be a private chef. Then I applied for an LLC titled Savoir Personal Chef Services. When I established the business, my mission was clear. To create local cuisine accompanied by exceptional services directly in people’s homes.

Fast forward to today, I am still the proud owner and operator of Savoir Personal Chef Services, which has evolved into a more experiential culinary service. I have built a well-trained team that is prepared for any occasion. My customer base includes both locals and visitors to North Carolina. Whether they’re friends, neighbors, entrepreneurs, or food enthusiasts, my goal remains unchanged: to revolutionize the way people think about food, while providing locals with top-quality food, coupled with exceptional service, in the comfort of their homes.