Food: Energy and building blocks & sustainability of life.

Food is more than just sustenance—it’s the foundation of our health and well-being. I truly believe that we are what we eat, and the right diet should help us thrive, not just survive.

Skip my background and go straight to the articles.

How I Got Into Cooking

I didn’t start out in the culinary world. Originally, I was interested in electrical engineering, but in high school, I discovered a passion for food. With encouragement from a manager at my job, I decided to study culinary arts at Sullivan College in Louisville, KY. That experience changed my life, giving me a deep understanding of food and cooking techniques.

My Culinary Experience

Over the years, I worked in several kitchens, each shaping my approach to food:

The Seelbach Hotel – I learned classic American and fine dining cuisine while cooking for celebrities like the Charlie Daniels Band, Tracy Byrd, and Crystal Gale.

Gourmet Carry-Out – Under Chef Kevin, I experienced the intensity of a high-pressure kitchen, similar to what you see on Gordon Ramsay’s shows. This Frenchman had very high standards and was particular in his methods. The concept was great, but several years ahead of its time.

Skoby’s – After returning home, I started as a line cook and worked my way up to Sous Chef under Chef Jerry Feliu, and then up to Executive Chef—the youngest in this iconic restaurant’s history. We did a little bit of everything here from hamburgers to intricate multi-course wine tasting dinners. I had great learnings from Chef Rick Barger as well who is the owner’s son, Pal Barger. One year, Chef Jerry and I made a gingerbread house like the Biltmore Mansion! I really wish I had a camera back then. I miss that era.

Marriott Meadowview Conference Resort – As a Sous Chef, I assisted in managing larger-scale food production (about 4x the volume as Skoby’s) and worked under an incredible chef Bill Smith, further refining my skills and gaining more knowledge. I thought I knew a lot about food, but he probably forgot more than I knew about it!!! 😆 Like at Skoby’s, we did quite a vast range of food types as well as various cuisines. We had a great team in the kitchen and it was a pleasure working there.

I ended up becoming best of friends with Adam Salyer whom I met there and went on to become an incredible chef. Interestingly, Adam tried for years to convince me to quit smoking and he had gotten into running. After having my heart attack and quit smoking, I understood what he was trying to tell me that, “if I can, so can you.” Now I say that often. It is pretty awesome to have stayed friends with him through all these years and we’ve even done some running together too!

After a short time at a country club, I transitioned out of the kitchen, moving into food sales and later video production. But food always remained central in my life.

A Life-Changing Wake-Up Call

My heart attack at the end of 2018 was a wake-up call! That moment forced me to rethink everything I thought I knew about food and health. Even with my culinary background, I had to unlearn some things and relearn what truly supports optimal health.

How I Changed My Approach to Food

• Cooking Methods – I moved away from high-heat cooking with oils, since oxidized oils can contribute to inflammation and disease. Instead, I use gentler cooking methods and avoid unnecessary processing.
• Food Quality – I prioritize grass-fed, pasture-raised, wild-caught, and organic foods whenever possible because they offer superior nutrition. These types aren’t mandatory, but I opt for them as often as I can.
• Keeping it Real – Sure, there are some products out there that can fit into a healthy lifestyle, but for the most part, I keep my meals made with wholesome foods and minimize the use of any manufactured products.
• Smart Choices Over Price Tags – The most expensive option isn’t always the best. For example, pasture-raised eggs are often more nutritious than pricey “organic” or “cage-free” options, of which those aren’t really much more nutritious than the cheaper conventional eggs.

Sharing What I know and Learn

To help others on their journey to better health, I put this site together because we all eat, and I think we as a species make eating healthy more difficult than it should be.

I’ve learned firsthand that food can either fuel disease or promote healing. My goal is to share what I’ve discovered so you can make the best choices for your own health.

The basics should be wholesome, nutrient-dense foods with the least amount of pre-processing as possible and prepared in ways to not damage them beyond being palatable and edible. It’s also worth mentioning that just because something is edible, doesn’t mean that it is ideal to consume.

Back to The Basics

I’ve realized that the best food is often the simplest. Many gourmet dishes are just basic, high-quality ingredients prepared well. Now, I focus on eating clean, whole foods that nourish my body rather than just tasting good.

Going back to the basics allows my body to build and repair itself, provide an overall stable supply of energy, as well as a more stable mood of contentment and inner happiness that I didn’t have before these changes. Here is the most interesting thing that I can tell you. All of the “fancy” or “gourmet” meals we made all those years were actually simple foods prepared very well–not “overcooked well-done.” 😉