Gamlin Restaurant Group

My No. 1 philosophy when it comes to food is “Eat well, live well” — I even have it tattooed on my forearms. I try to make sure this philosophy translates into every dish I serve.

I work in a wide range of culinary methods — including farm-to-table, whole-animal cooking, butchery and charcuterie. I love working with local farms to promote the slow food movement. In St. Louis, we happen to live in a region where some of the very best meat is raised, and in a climate that can sustain the growth of a huge variety of incredible produce. I have an immense respect for the work that goes into the farming and production of the ingredients we source, and try to make sure that respect shows through in every dish I craft in Gamlin Whiskey House’s locally sourced steakhouse kitchen.