Raised on a ranch in South Texas, I left home for Texas Christian University in Ft. Worth for a fine education and some really fine college football. I’m a proud, 7th generation Texan, a loud and loyal TCU Horned Frog, and a die- hard carnivore. I love cooking, coffee, my black lab, Remi, and anything from the Spoetzl Brewery in Shiner, TX.

After getting my degree at TCU, I bucked corporate job offers in favor of a butcher’s apron, knife, and a honing steel. My culinary journey began in the small town of Hallettsville, Texas where I worked on a packing-house kill floor. Since then, it’s led me to NYC, where I apprenticed with Fleishers Craft Butchery; to France to study the art of charcuterie and traditional French meat preparation under culinary expat Kate Hill and furthermore under the tutelage of Dominic Chapolard; to Chianti, Italy, where I fulfilled my personal butcher’s dream staging for my idol, Dario Cecchini, arguably the world’s greatest butcher; to Copenhagen, to attend the first ever international butchers summit, where I ended up sticking around to learn from Folkets Madhus and apprenticing at Steensgaard, a sustainable organic farm, slaughterhouse, and restaurant; and eventually, to Lima, Peru for an education in dry-aged beef from Renzo Garibaldi. Once back home in Texas, I dove head on into the kitchen side of the industry, working with Agricole Hospitality in Houston and Kent Rathbun in Dallas.

Now, I’ve planted roots in Dallas with a beautiful loving wife and newborn baby. When I’m not loving on those two, I am honing my craft in the kitchen or spreading the word of good meat and slow food via sausage making workshops, butchery demonstrations, and private dining. Back on the family ranch, my brother and I are raising our own registered black angus herd, which will, in time, supply my culinary adventures. Contact me to book your next educational cooking class, butchery workshop, or catering event!

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