As a chef, we expand our creativity to higher plateaus of understanding. We define different cultures and infuse them into a new blend of cooking skills and techniques. However, one thing remains the same. The food that we grew up with and what we do with it, still has the foundation of our parent's touch and finesse. Simple techniques are the founding front of other new cuisine's to come.

Food itself is a trend, it comes and it goes just like style in clothing. We seek to make circles of time and places with our sources in food technology. Our desire to create never ceases and as other generations it will still remain the same.

Ben E. Keith Food Show, 2007- Austin, Texas D- 2 Saltilliage Sculpture Silver Medal, Indian War Chief	Southwest Expo Food Show, 1995- Dallas, Texas D-2 Saltilliage Sculpture Silver Medal, Texas Channel Catfish
K-2 Hot Food Competition 2006- Corpus Christi, Texas, 1st Place Gold Medal, Coriander Rubbed, Seared Pork Loin Bone-In Chop, served with Julienne Sesame Carrots, Wasabi Mashed Potatoes, Garlic Spinach, Soy Braised Shitake Mushrooms, laced with Ginger Green Onion Pork Reduction	Ben E. Keith Show Austin, Texas 2007- B-2 Six Hot Appetizers displayed Cold, Bronze Medal, "Tour of Latin America"