I'm the sous chef at a new restaurant in Illinois, working for a good friend who helped to turn a tiny kitchen into a beautiful professional cafe, banquet, and catering service. We also serve the needy of our town through outreach cooking. Being able to cook is a gift and a wonderful responsibility. Vegetarian, aromatic, flavorful dishes! Although I have a background in Tex-Mex and Pacific Grill cooking, I am experimenting more and more with Indian and Japanese traditional cooking. I have to give credit to my father, who is an amazing grill cook. His fajitas are to die for, and that's saying a lot for a man who spent the last decade in Texas.