07/13/2026
I could not be prouder of what we built in Season One of our Ford’s Farm dinners.
We welcomed some of our heroes from around the country and had the privilege of cooking alongside some of our closest friends right here in Miami.
What this video doesn’t show is that before our final dinner even began, I went into anaphylactic shock from a shellfish allergy. My throat was closing, I could barely breathe, and I had welts the size of silver dollars across my face and neck. I was rushed to the hospital where, against my doctors’ recommendation to stay, I chose to leave after I was stabilized because there was one place my heart was pulling me back to the dinner as I knew this was the one we had learned so much from and had to see the final version of our lessons.
My wife drove me straight back to the farm so I could help plate and get the first course out before returning for treatment.
I’m not sharing this because I think anyone should push through a medical emergency. Quite the opposite. Your health always comes first.I’m sharing it because it reminded me how deeply I love this craft. Creating unforgettable experiences for our guests and cooking alongside people I admire means everything to me.
Some people call it obsession. Maybe they’re right.
To me, it’s simply what I signed up for at 15 when I said I want to be a chef.
Thank you to every chef, every farmer, every partner, every member of our team, and every guest who believed in this crazy idea. Season One was unforgettable.
Here’s to what’s next.
