Meet The Up In Smoke Chef

I grew up in a small town called Colquitt, where family and food were at the heart of everything. From a young age, I watched my uncles cook for Thanksgiving, which quickly became my favorite holiday. Now, as a father, I make it a point to take my wife and kids to Colquitt every Thanksgiving to continue that cherished family tradition.

At 12, I moved to Miami, and when I was old enough to work, I took on various odd jobs. My first official cooking role came in my early 20s when I was hired at Sports Grill. I worked there for seven years, spending the last four as the kitchen manager. During that time, a coworker introduced me to his part-time job at Golden Rule Seafood, where I started working part-time. I eventually transitioned to Golden Rule full-time, and I’ve now been there for eleven years, serving as the Executive head chef for the past ten.

We all face challenges, but looking back would you describe it as a relatively smooth road?
One of the biggest challenges I faced was when my mom moved from Colquitt to Miami, leaving behind my family and country roots. Adjusting to city life was tough, but in the end, it shaped me into the person I am today.

Can you tell our readers more about what you do and what you think sets you apart from others?
As the head chef at Golden Rule Seafood, I’ve built a reputation for my passion for food and my craft. I’m proud to be a six-time award-winning chef. I’ve been known for creating signature sauces from scratch. I’m especially proud of how far I’ve come from my roots in Miller County. What truly sets me apart is my openness to learning—I’m never too proud to take advice, no matter how much experience I have. I also believe in thinking outside the box, always pushing the boundaries of what’s possible in the kitchen.

Is there anyone you’d like to thank or give credit to?
I owe a lot of credit to my uncles. When my Uncle Marvin got sick, I stepped in to help more, which really taught me how to piece everything together in the kitchen. My Uncle Larry was the one who taught me how to hunt, while my Uncle Elree showed me how to fish. They all taught me the art of barbecue and how to cook just about anything, from harvesting livestock to preparing wild game. Their guidance shaped my skills in the outdoors and in the kitchen.

I also have to give special credit to my wife, Michele. We met in high school but lost touch for 20 years before reconnecting. I had dreams of making a name for myself but lacked the motivation to start. One day, Michele sat me down and said she would cover the cost of my LLC and handle all the business side of things. She pushed me to create a small menu and even set up an Instagram for me. We began making food every Tuesday. The first two weeks were slow, but by the third week, we had over 20 orders, and from there, it just kept growing. Thanks to her, I’ve had my own business for three years now, and I couldn’t ask for a better sous-chef by my side.