Low Country Boil

Chef ET is a hardworking, classically trained culinary professional with a deep knowledge of food, an uncompromising attention to detail, and an unwavering passion for taste, presentation, and design. Inspired by a lifelong devotion to the culinary arts, his greatest reward comes from witnessing the joy and connection created when guests experience his dishes. His mission is simple yet bold: to exceed expectations by delivering exceptional flavor, intentional design, and creative execution in every experience.

Rooted in French fine dining, Chef ET draws inspiration from the freshest ingredients and locally sourced produce to craft elevated farm-to-table cuisine. His culinary range is highly adaptable, allowing him to move seamlessly across cuisines and concepts while maintaining precision and excellence. With over eight years of training and mentorship under master chefs, his foundation is built on discipline, technique, and innovation.

-18+ Years of Culinary Excellence: Honing his craft since 2006, Chef ET brings nearly two decades of professional experience to every plate.
-The Masters Tournament (5 Years): Executed flawless service for the global elite at Augusta National Golf Club, mastering the high-stakes pressure of one of the world’s most prestigious sporting events.
-Del Campo (Washington DC): Mastered the art of smoke and flame under Chef Victor Albisu at this upscale South American steakhouse, named one of Esquire’s Best New Restaurants in America (2013).
-Chevy Chase Country Club: Trained under the rigorous eye of Certified Master Chef Joachim Buchner, absorbing the discipline of classical French technique and competition-level precision.
-Voltaggio Brothers: Worked the line in a high-intensity environment known for modern, avant-garde techniques and speed.
-Culinary Heritage: A unique fusion of Afro-Latin roots and Thomas Keller-style finesse.
-Travel Experience: Chef ET has successfully executed events in major cities
including Los Angeles, Destin (FL), New Jersey, Washington DC, Maryland, and
Virginia.

2 year Chef Apprenticeship at University of Maryland