I have 17 years of culinary experience. I’ve worked in Restaurants and hotel kitchens, and also worked as a professional caterer. My specialty is southern American cuisine. I’m a firm believer in fresh ingredients and every meal is made from scratch, nothing from a box , can or package. Most of my recipes I learned from my time lived and spent in Blakley Georgia on my family’s 85 acre farm. Learning to cook from my grandmother’s antique cast iron skillets. I learned to plant and cultivate our garden. More importantly cook everything from our garden and farm. In my years spent in the culinary industry I have authored 2 cookbooks , Cooking with Chef Roux The West Coast Way and Roux’s Gospel of flavor.