New bookings from personal recommendations get 10% off their first service!
About The Blade and Bulldog
My Culinary Journey
I grew up in the kitchen, always eager to help my grandparents with dinner (and be taste tester in the process). I've held every position imaginable in a restaurant, and my passion for cooking was truly ignited while on my honeymoon in Spain. Reading a copy of the late Anthony Bourdains' "Kitchen Confidential", I had the most beautiful Eureka moment. Day drunk on sangria and looking out at the Spanish coast. Each tapas they brought out, more delicious than the last. I realized that food is powerful. It's supposed to make you FEEL something. I looked across the table at my wife and said "I think I want to enroll in culinary school when we get home." I immediately enrolled in the nationally recognized culinary program at FSCJ upon my return home. Combining classical training with real world experience, I spent the next 6 years working in the kitchen at Epping Forest Yacht Club. Later, I moved on to the Lodge and Inn in Ponte Vedra. After another couple years of learning under some amazing chefs, I decided to make the leap and go into business for myself. I've been doing private chef and catering on my own since January 2023, and couldn't be more excited to bring my passion for food to your plate!
My Services
As a personal chef, I offer catering services for any occasion. Birthday, wedding, anniversary, cocktail party, baby shower, bachelorette, graduation, and retirement parties...anything that needs catering, I've got you covered! I create the menu, do the shopping, prep, travel, and my time spent with you, as well as have custom menus printed for the occasion if desired. I strive to bring a luxury dining experience to your home, and I value my time as well as yours. All prices quoted are all inclusive (+ tax).
My Philosophy
I believe food is an expression of love. Everything I do, is my heart on a plate. Nothing brings me more joy than to cook for people. Seeing everyone enjoy the food, and more importantly the moment. Let me focus on the food, while you make the moment, a memory. I have a deep affinity for traditional Italian food, with it's simplicity and dedication to quality ingredients. I love taking a favorite dish or ingredient, and presenting it in a new or outside the box way. I dabble in molecular gastronomy, and always enjoy the science behind why something turned out the way it did.