About me
The name's Tise, ya dig?
I am a Boston native, however, I spent most of adult life in The American South, particularly North Central Florida in a little town called Gainesville. Go Gators. Go Jesus y'nah'm sayin'?
The South is where I really learned to cook, discovered my style, and became the chef I am today. ​
I have been cooking longer than I've been able to drive a car. It's just the thing that makes sense to me. It's the thing that I don't think about what else I could be doing when I'm doing it. I love this. Food is weird. It doesn't make any sense. It makes so much sense.
The kitchen is where I'm supposed to be.
​
I did not go to culinary school. Just, for anyone who gets off the train at this stop. Here it is.
I got my first job as a private chef's assistant in the Jesuit Rectory at Boston College High School -the classic
'so a nun walked into a chemistry class...' and said, "who want's a job?". I raised my hand. Sister CJ took me to meet Chef Peggy. And I never really looked back. That was twenty years ago.
Since then, I have worked in as many corners of the restaurant industry as I could. I've cooked breakfast, burgers, & BBQ. I've been a baker. I've catered. I've done the whole white table cloth thing. I've done the whole making sandwiches at a deli thing. I've cooked for children, teenagers, & college students. I've done the extreme high volume 500plus thing. I’ve cooked at a twelve seater. I spent the most time in ​Japanese making sushi & ramen, (yes I will make sushi at your house). A good amount of time Spanish tapas. & New American is my personal favorite.​
I'm a big fan of the High Brow/Low Brow. I love to cook classic comforts and childhood favorites with the skill and techniques I've honed over the last twenty years. I have cooked what seven unrelated people call, "the best f&%king chicken pot pie I've ever had." (leeks and veloute). I brine my Thanksgiving turkey in domestic beer. I put eggs Benedict on a country biscuit. I will make you a French double chocolate mousse pie with the toasted meringue but I'm making the crust out of Nilla Wafers and brown butter.
Time to name drop:
I have worked for such Boston favorites as Flour,
Toro, & Little Donkey.
I was a sous chef at Dragonfly.And the Head Chef of Crane Ramen in Gainesville, Florida.
I was the head chef of CampBlue Star in Hendersonville,
North Carolina which was anightmare but that's this
whole story.