Chef Royal believes that good food should mirror good wine: the structure should have a front, middle and back and the tastes should be layered, balancing flavor and texture. Signature dishes such as chili crusted pork tenderloin with braised winter greens, twice baked pumpkin and cranberry relish to pan seared sea bass with roasted fingerling potatoes, apple wood smoked bacon and Brussels sprout leaves, exemplify his style. Royal favors local, seasonal and organic ingredients whenever possible.

Seeking a more balanced lifestyle after the birth of his first child, Royal started his independent venture to pursue his vision of working with clients one-on-one to share his knowledge and to provide a restaurant-quality experience for clients in their home or business.