About

The discipline is curiosity.

I started at McCrady's as a waiter. Sean Brock had just landed in the kitchen carrying more ideas than a shift could hold. The conversations we kept having weren't about the menu. What if we tried this. Could we push it further. That kitchen was a lab and everyone in it could feel that something was being invented. He was the chef. I was running tables.

The investigation predates McCrady's and outlasts it. I've taught yoga to inner-city kids and to the ultra-wealthy, sometimes on the same day. I built a fermentation incubator in my kitchen and produced a southern miso from sea island red peas and carolina gold rice. I camped in remote British Columbia and woke to mountain lion tracks outside the tent. None of it is a detour. All of it is the same investigation.

That investigation is what I bring to set. The camera is the last thing I pick up. I arrive with time to spare, read the room, find the music that fits the morning, start a conversation. The work happens before the shot. By the time we're rolling, we both know what we're chasing.

On launches and rebrands, I set the visual direction before the first frame. On established programs, I work the brief and find the picture inside it.

Coast to coast, twenty years. Food, beverage, hospitality, lifestyle, product. The same eye across every assignment.

Charleston is home. My daughter Siena is the reason I plan the calendar the way I do. The practice fits around the parts of life that matter more than it.

The credential I care about most is the callback.