Chef Theodore is a James Beard Foundation Fellow (Inaugural Class, 2021) with over a decade in some of New York's most respected kitchens. He got his start under the late Floyd Cardoz, the Top Chef Masters winner, at Paowalla, North End Grill, and Bombay Bread Bar. He went on to serve as Opening Sous Chef at Mischa and Empellón under Alex Stupak, Sous Chef at Platform by the James Beard Foundation, and Head Chef at Good Thanks, cooking for high-profile guests along the way. His cooking is built on bold flavors and fresh ingredients, drawing on Indian, Caribbean, Thai, Mexican, and Mediterranean traditions. Theodore has built allergen and nutrition programs professionally and is comfortable with vegetarian, vegan, gluten-free, dairy-free, and allergen-friendly menus. He sees cooking as a conversation and starts by learning as much as he can about the people he cooks for. He says kids are the most honest critics, which makes cooking for families a favorite.