Chef Rhoads Fearn
Chef At Home in Norcross
Get to know me better
Distinctive foods with fusion and flare
From a 4 year old with an apron tied up under his armpits pealing potatoes to a Privet Chef and 30 plus years in between. Starting in Woodstock Vermont working my way to Jackson Hole Wyoming, Phenix Arizona and landing in Los Angeles where I did my Chef Apprenticeship and then to London to work in a Three Star Michelin kitchen. The journey has been amazing, cooking for Presidents, TV celebrities, Arib Sheikhs always executing new dishes in new ways. The lesson that always stuck with me was "there is so much to lean and I will always be the student" regardless of my tidal. One of the most gratifying feelings is getting a person who knows nothing about the food your making and tries it for the first time and expands with great delight, thats when you know you have really done your job. Truly delicious food invokes all human emotions.
More about me
For me, cooking is...
.....is a play ground to challenge ones self in skill, taste and satisfaction to your friends and clients.
I learned to cook at...
......all of the places I used food, fire and knives and Im still learning.
A cooking secret...
.....is all of the things i've learned and the the thought of "what if we did it this way?"
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