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What makes REBELLION unique?

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Rebellion gets its name from the 'The W'iskey Rebellion' (179'-1794). The Whiskey Rebellion was about Rebelling against the status quo. That is basically our mantra here. From our swag to our cocktail menus and definitely our food, we don't follow the "rules." We "o what we want and what we think our guests will enjoy. 

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How would you describe the type of food you like to cook?

 

Our menu was once described by a food critic in DC as Fat Boy Finesse. We have taken that moniker and run with it. The best way to describe it would be food ordinary people want to indulge in but made with technique and passion. 

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What motivates and inspires you as a chef?

 

Everything. I get ideas from watching and paying attention to the world around me. My kids, friends, travel, cultural experiences, and staff. Pay attention everywhere you visit; everyone you meet can teach you something new.

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What might diners not know about you?

 

I never attended culinary school. Therefore, my experience and knowledge are 100% on-the-job training.

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Current favorite dish the REBELLION menu.

 

Our Arlington location runs a smoked bone-in beef rib burnt end dish with fish sauce caramel. It is epic!

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Favorite local produce and how do you use it? 

 

Bubba's sweet nectar honey. Too many recipes to list here, but just our basic honey mustard recipe is elevated to new levels using this delicious product. 

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Best foodie city? 

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I've got a lot of time in the Houston area, and I have to say, it could go 12 rounds with NYC. There is so much cultural diversity. So you can get great meals from around the globe, and the people are much nicer there.

 

What’s your all-time best comfort food? 

 

A well-done Lasagna, or a rich, hearty stew with freshly baked soda bread, is up there. 

 

Describe the best meal you’ve ever eaten. 

 

No meal will ever beat Steamed Blue crabs from the Chesapeake Bay. Steamed with Old Bay and Beer and served with hush puppies, butter, silver queen corn, and ice-cold Silver Bullets (aka. Coors Light). 

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Three songs on your current playlist?  

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This Bar - Morgan Wallen

Don't See Your Face - John Butler Trio

Gravemakers & Gunslingers - Coheed and Cambria

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If there’s one important piece of advice you might have for cooks, what might that be? 

 

Pay attention. You could cook for 20 years and still learn something from a kid whose first day in a professional kitchen. Everyone brings their own story to the kitchen. Cooking is about adding more skill sets, recipes, tips, and experiences to your abilities.

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