I studied to be an architect and was going in school in Washington D.C, miles from my home near the beach in South Carolina. I knew that architecture and the 'big city' wasn't for me so I moved home and reignited my passion for cooking. The trigger to start my own restaurant came when I was contacted by a well known chef after sending him some of my bisque. He was amazed that I was self taught! I knew then that I could follow my passion and be successful.