What were your favorite foods growing up?
Mom's cooking, Mexican food, cool old BBQ.

When did you decide you wanted to be a chef?
On a trip to Spain.

Where and when did your career in food begin?
In Austin, Texas, my first job in a restaurant was a busboy.

Who or what has shaped your cooking the most over the years?
Travel

What influences your cooking style and particularly your menu?
The seasons, my travels

Your menu is seasonal and local. How did that come about and what does that mean to you?
Seasonal and local go hand in hand. I am committed to serving the best produce, and manipulating it as little as possible. Tomatoes, peaches and corn for example, are to be eaten in the summer, when they are special. Everything has its moment when it is special and it's up to us to serve it when it is, and not to serve it when it's not.

Your catering company strives for social responsibility. How is Stuart & Welch socially responsible?
We are always seeking out new ways to give back to our community, like our food donation program, or thinking of ways to reduce waste in food or packaging. It is our responsibility to give back; to be responsible business owners by thinking of ways to reduce our negative impact on the community and to increase our positive impact.

What are some of your favorite Fall/Holiday ingredients and dishes?
Oyster stuffing, roast goose

What are your favorite culinary weapons in the kitchen?
Vita-Prep, Dehydrator

What is your favorite secret ingredient?
My newest is raw cashew butter.

What was the most challenging meal you had to make?
One trip as a private chef, I was in Latin America, arrived, had one hour to find a store, shop and prepare a three course dinner for five.

What was your worst catering disaster?
The wedding cake disaster. Years ago, but I somehow made it all work and turned it into a white chocolate waterfall.

What is your beverage of choice?
Coca Cola, shhh! And a nice bottle of red, any will do.

What is your least favorite food?
Raw celery

What chefs, restaurants or cookbooks inspire you?
Thomas Keller, Jamie Oliver, Dan Barber

Where do you like to get seasonal, local food?
Farmer's Market

What was the most spectacular meal you have ever had?
A seafood restaurant on the coast in Spain.

What is your best cooking tip for a home enthusiast? Have no fear

What do you like to cook and eat at home?
Comfort, one pot braises