1. Flank Steak Fettuccine
    Flank Steak Fettuccine
    Sliced flank steak in a nest of fettuccine with a spicy tomatoe sauce, an inspired Italian, Peruvian fusion creation while in Peru participating in the "Peruvian Experience Study Abroad"
  2. Chef Roy and Chef Arakaki
    Chef Roy and Chef Arakaki
    Chef Arakaki is the owner of "sushi Ito" the most famouse Japanese Restaurant in Peru and has a television cooking show in Peru
  3. Yakiniku
    Japanese style Rib-eye on a bed of jullienne shitake mushrooms, carrots, and onions served with sauteed heir coverts (french green beans) and steamed white rice
  4. Chef Roy
    Chef Roy
    While in Peru I created a French Peruvian fusion au d' oeuvre presented at a cocktail party where Peruvian government officials and top chefs of Peru were in attendance
  5. Duck Confit
    Duck Confit
    French Peruvian fusion au d' oeuvre with sweet spicy pepper jelly paste topped with a spicy yellow pepper sauce created for the cocktail party mentioned in the Chef Roy Photo
  6. Shrimp Cocktail
    Shrimp Cocktail
    Shrimp cocktail made with my signture house made cocktail sauce for the cocktail party mentioned in the Chef Roy photo
  7. Strawberry Shortcake
    Strawberry Shortcake
    My artistic version of strawberry shortcake made with fresh strawberries and stabilized whipped cream
  8. Strawberry Chipotle Ice Cream
    Strawberry Chipotle Ice Cream
    Vanilla bean icecream with my sgnature house made strawberry chipotle sauce garnished with a strawberry rose
  9. Tonkatsu
    Japanese style pan fried chicken cutlet served with shredded cabage salad and steamed white rice
  10. Pork Ribs
    Pork Ribs
    Hickory smoked St Luise style pork ribs served with house made baked beans and fresh kale salad with house made dressing
  11. Cantonese Style Seseme Chicken
    Cantonese Style Seseme Chicken
    Breaded tender chicken breast with a savory brown seseme sauce served with shrimp fried rice and steamed vegetables
  12. Seafood Gumbo
    Seafood Gumbo
    Shrimp, crawfish tails, and lump crab gumbo served over rice topped with blackened scallops
  13. Cobia Fillet
    Cobia Fillet
    Baked Cobia with a lemon caper sauce served with heir coverts (french green beans) and steamed brown and white rice
  14. Sword Fish
    Sword Fish
    Pan Seared sword fish steak topped with langostine lobster and butter sauce served with creame spinach and garlic hushpuppies
  15. Yakitori
    Japanese style chicken skewers
  16. Current Retail Sales
    Current Retail Sales
    Chef Roy Creations has a retail booth with Sou Zou Dressings now available in Building C at the Charlotte Regional Farmers Market. Pictured is Chef Roy promoting his Sou Zou brand.