I met him on our second trip to the restaurant. Identifying myself only as a customer, I asked the waiter if I could talk to the chef. I laud him for his spectacular collard greens and ask him how he got the unique flavor. He smiles, shy, almost embarrassed, and thanks me for the praise. I just put a little sugar in them.
Helps keep the gas down.
For two or three minutes I try to get some info about him and his cooking. He seems pleased at the attention, but in no hurry to beat his own drum. A soft-spoken and humble man, he lets his food do the talking. This is not fancy cuisine, but the care and creativity that Chef Kesee has lavished on humble ingredients is remarkable. Since the restaurant just opened around Memorial Day, we'll have to give them a provisional but enthusiastic thumbs-up for food, service, and ambience.