MY EARLY YEARS

I've always had a passion for cooking, though it wasn't my primary pursuit early on. Instead, I chased other dreams that often obstructed the life I truly wanted. It wasn't until later that I embraced the kitchen fully, feeling most alive and purposeful with being a chef. My journey, like many honest paths, has been marked by deep ravines and first ascents. I've always been wildly creative and thought provoking, whether it was through food or comedy or both, my through line in life has always been to  inspire by pushing boundaries. 

My culinary journey began at age ten with an obsession for banana bread, which evolved to perfecting biscuits and gravy by twelve. Raised in a cooking-centric family in Kentucky, where dining out was rare, my earliest kitchen experiences sparked an keen interest in flavor. 

Competitiveness defined my youth; excelling in sports and exploring creative outlets like video-making and acting filled my days. I swam, golfed, played tennis, soccer, baseball, built forts, rode my bike, and goofed off A LOT. Academically, I graduated near the top of my high school class, pursued history at Davidson College while playing Division 1 soccer, and later dove into the entertainment world in New York City. Being expressive in my physical body was always a deep driver of pursuits. I needed physicality, exercise, and passion in whatever I was going to do. 

ENTERTAINMENT

I took jobs in restaurants while I was carving out my path as an actor. I worked the lines, prepped, and eventually bartended as there was more more and opportunity to be seen behind the bar. Over the years, my resume expanded from actor to include roles as a documentary filmmaker, horror movie star, show runner, writer, TV producer, and voice over artist. Chef was never one of them. 

The entertainment industry brought sporadic financial successes and profound disappointments. By most measures, I was a successful, working actor. But as the years went on, rejections stung harder, and despite my relentless pursuit of all things entertainment, I couldn’t get into a comfortable flow. A pivotal blow came in 2018 when my comedy cooking show "Love n Oven," which I sold to Tru TV, was canceled before production— I was profoundly gutted. Years of my life creating honestly from the heart were thrown away at the whim of a TV executive. 

At some point in the winter of 2019, I found myself waking up AND going to bed with crippling anxiety. I had a black mass inside my solar plexus that was begging for action, for change, for rebirth.

TRANSITIONING

While writing “Love N Oven” in 2018, I had begun staging (working for free) at various NYC and LA restaurants, reigniting my passion for cooking. As entertainment opportunities continued to fade, cooking became the salve and creative solace to get me through. 

Returning to LA after a month long trip to Bali, I humbled myself with a kitchen job at a now defunct vegan restaurant, though the looming pandemic soon rendered that job obsolete. I was adrift again, but the focus was being honed now from my intuition. This pandemic period rebirthed my passion for cooking and creativity, prompting me to explore food as the new path forward.

TRANSFORMATION

The pandemic was the catalyst for change. It allowed me the free time to experiment in the kitchen and gain confidence. I got incredibly busy cooking private events and meal prepping for Hollywood clients. I found myself cooking 90 hour weeks and working non-stop. 

But after 4 years of endless parties, meal deliveries, and pop-ups, I was beat. I was still in love with cooking, but the physicality had started to grind my body down. With all the work, my fitness routine was replaced by champagne therapy and eating dinners standing up. And of the bad habits you hear about through Bourdain were happening to me. I found myself 30 lbs overweight with a weekly appointment at my chiropractor.

Again, I knew I needed change. Not another career path, but some badly needed self-care. I joined a meditation course that met monthly and began to notice an older man training clients in the back of the studio parking lot, in an improvised prison gym array. One day I walked up to this man and inquired about his services. He wasn’t cheap, wasn’t a bullshitter, and I wasn’t going to let this opportunity pass. I had never had a personal trainer in my life before and certainly couldn't afford it, but I was ready to make an investment in my future health. It would be one of the most profound decisions I’ve ever made.

Lou (the trainer) got me off all simple carbs, sugars, fruits, nuts and anything except lean protein and vegetables. At first, the transition was acutely horrible. I was starving and craving the sugar and grumpy AF. But after some weeks of sticking religiously to the diet, I found myself transforming. I felt less in need of food and more energetic than I had in years. And my body felt amazing. 

Shortly after seeing some weight come off, I began to completely overhaul my cooking. I soon found that I could make better, cleaner food without the things that I had grown accustomed to (white rice, potatoes, sugar in all forms) and that slowed me down. Next came deep dives into metabolic heath and sourcing. Grass fed meats, heritage breeding, and sugar substitutions. The limitations of the keto diet gave me a focus from which to experiment and I transitioned all of my meal prep clients to this style of eating. 

EPIPHANY

By 2023, after shedding nearly 30 lbs through a ketogenic diet and renewed focus on working out, I felt rejuvenated physically and mentally. Inspired by this transformation, I revamped my meal prep offerings, focusing on clean, carb-free cuisine. This newfound energy spurred me to conceptualize The Gourmet Animal, envisioning a premium meal delivery service rooted in trust, well-raised animals, and flavor.

Today, as I immerse myself in launching The Gourmet Animal, I reflect on my journey—from an aspiring actor to a fulfilled chef. Each transition and challenge shaped me, fostering a deep sense of purpose. Embracing change and trusting my gut has propelled me forward, leading to a life where creativity and novelty converge. I chase my passions. 

FINAL THOUGHTS

My transformative journey underscores the profound impact of dietary change on my life. It revitalized my relationships, purpose, and personal growth. I hope sharing my story inspires others to heed their inner voice, embracing change as a catalyst for personal fulfillment and growth.