ABOUT CHARLES

My culinary quest began in Atlanta when I enrolled in Le Cordon Bleu and began working under Robert Holley, Le Bernadin veteran and U.S. Culinary Olympic Team leader. This is where my passion for seafood began, and set the trajectory I followed. After my time with Chef Bobby at Atlanta Fish Market, I wanted to switch gears and explore different styles of cooking. I met Wesley True, James Beard nominee and Aquavit veteran, and worked with him at the Spence before moving with him to the Optimist.

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During my youth I dreamt of the restaurants critics and fanatics alike spoke about in San Francisco and New York, and was determined to go. I moved to Berkeley and started working under Shotaro Kamio at Iyasare, a local Japanese powerhouse. I absorbed all I could about the Japanese kitchen structure, techniques, and love for the art of cooking and ingredients. Sho and his hands-on approach really set the bar for me, and made a huge impact on the way I conceptualize, prepare, and present the food I cook daily.  

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Now that I've moved to Minneapolis with my family, I've decided to bring my talents directly to your private kitchen. My extensive culinary background, unique inspirations, and indefatigable attention to detail are guaranteed to impress and leave you satisfied with your experience.