A true chef is not only a creative and skillful artist, but also a scientist with a keen business sense and close attention to detail.  A great chef who is also a successful entrepreneur must be able to multitask, make quick decisions, never stop practicing and honing his or her skill, while being gracious and personable.   One who was born with passion and determination to become a great chef and entrepreneur should learn from the best, such as chefs Clifton and Tracie Spriggs.
Chef Spriggs began his training early; he started cutting meat as a part-time job during high school at Simple Steak & Jean Claude’s Cafe.  Both were located at Harbor Place.

At age of seventeen he was working as an apprentice to Chef Jean Paul Pottier at the Cafe DesArtist. He started as a prep cook, and worked up to Executive Chef. He interviewed and trained new employees in addition to ordering and inventory and supplies. Chef Spriggs stayed consistent with his work while the restaurant itself went through the changing of owners and many new menus.

At the age of twenty-three, and six years of apprenticing, Chef Spriggs started working at The Center Club located in the Legg Mason building of Baltimore Harbor Place. There he trained, and worked with world renowned chefs including Chef Richard Wong, and Certified Master Chefs George McNeil and Tony Talucci. After ten years at The Center Club, Chef Spriggs took the opportunity to help start-up a new restaurant that would be called Spike & Charlie’s in theMount Royal section of Baltimore. After two years and a new restaurant opened, Chef Spriggs went to work for the state of Maryland at the Maryland House of Corrections.

Both Clifton and Tracie have an extensive experience in management and profound knowledge of the business.  They not only creating beautiful, one-of-a-kind meals at Honey Biscuits, but also help new businesses start and grow into larger establishments.   If you are looking for an expert advice, need mentoring, or want to get your business off the ground, contact chefs Clifton and Tracie Spriggs at: 410-944-2124, or click here