After nearly 30 years in professional kitchens, rising from a self-taught cook to executive chef in New York and beyond, I am launching a modern, farm-to-table food truck built around a global, experience-driven concept that reflects the cultures and cuisines I have studied, lived, and led within.

From soul food roots to Italian, West Indian, and Mexican influences, each seasonal menu is designed to engage all five senses and offers curious guests elevated street food. Hickory and Sage brings diversity on every menu, and a fresh culinary perspective that stands apart from the ordinary food truck experience.