Date of Birth: July 1966
Place of Birth: Dallas, Texas
Marital Status: Married
Length on Guam: 5 years
Employed at: Dallas Country Club - Dallas, Texas
Title: Executive Chef
Pacific Islands Club - Guam
The Rio Hotel & Casino, Las Vegas
Omni Hotels, Dallas
Westin Hotels, Texas & California
Beverly Hills Hotel, Hollywood
Hilton Hotels, Dallas
Self taught - visit my website at Chef Edwards.
How Do You Describe Your Style of Cooking?
"Great tasting, great looking food on the cutting edge of the culinary arts. "
Do You Have a Particular Philosophy about Food?
"Great chefs are good teachers and good students."
What is Your Favorite Cuisine?
What is Your Favorite Dish to Prepare?
"I really enjoy making sauces that complement the dish I've created. I also enjoy carving ice and creating pastillage and sugar show pieces."
What is Your Favorite Beverage?
What Do You Cook for Yourself if You're Hungry?
"Chocolate Chip Cookies"
If You Could Ask Three Famous Chefs (Living
or Historical Figures) to Dinner and Cook for Them, Who Would You
What Would You Cook?
"Amuse Bouche: Champagne and Canape
Starter: Crab & Scallop Timbale mirrored on a light Gazpacho
Soup: Sweet Potato & Chestnut
Seafood Entree: Sake Glazed Sea Bream & Lobster with wilted Baby Spinach and Baby Vegetables served with a Merlot Buerre Blance and Champagne Buerre Blanc
Beef Entree: Miso Grilled Tenderloin with roasted Baby Vegetables and Forest Mushroom Potato Croquette served with Marsala and Black Truffle Demi Glace
Sushi: Hoso Maki (assorted with condiments)
Dessert: Trilogy of Tropical Fruits with White Wine Jelly, Chocolate Biscotti, Red Bean with Coconut Ice Cream and Traputta"
Do You Eat SPAM®?
If You Could Only Eat One Cuisine for the
Rest of Your Life, What Would It Be?
"American, only because it has a little bit of every culture from around the world and I wouldn't miss much of anything."